On 8/26/2013 12:13 PM, Gary wrote:
> Michel Boucher wrote:
>>
>> Gary > wrote in :
>>
>>> The one time I made it using the NY Times Cookbook recipe,
>>> blending it to mush then chilled did not appeal to me. I kept
>>> it chunky and ate it hot.
>>
>> Nonetheless, you should try it. Mind you, you take out a portion
>> of the soup to mush, not the entire thing. When I make it, there
>> are pieces of potato and the mushed potatoes serve to smooth out
>> the creamy part.
>>
>> And cold is the way it is meant to be eaten.
>>
>
> It just seems to me that if you cook it all then chill it and eat it
> cold....it's like eating leftovers cold because you are in a hurry to
> eat something or are just to lazy to heat it up.
>
> I loved it hot and chunky...didn't blend any of it. The thought of
> eating that cold does not appeal to me. It would still taste good but
> heated would be better to me.
>

I think I have mentioned that a similar thing is done with gazpacho:
half is blended but half is retained coarsely chopped and added to the
blend.


--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.