Turn the stovetop burner to a low heat, and pour in the milk and half-and-half, stirring to incorporate them into the soup. Once the consistency and color are uniform, and the soup is nice and hot, serve it in bowls. To enhance the soup’s presentation, Rye suggests adding celery leaves, croutons, and a swirl of half-and-half to garnish.
If you’re wondering how to serve this, she says, “as an appetizer for a big meal, or as a light lunch option.” Rye notes, “This soup keeps well in an airtight container in the fridge for 3 to 4 days,” and recommends reheating leftovers on the stovetop, or in the microwave.
Collected by Cookingtom
Original Article
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