Italian Vichyssoise

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This recipe taste like the one my Mom used to make. I know what I am going to eat this week. It's a keeper! Just make sure you serve it cold. I also add chives right before I eat it.

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Made this soup for a dinner party and it was a huge hit. I substituted arugula with spinach and mascarpone cheese with heavy cream. The soup had great flavor and was very silky.

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My husband and I were starving by the time I started making this the first time, and so we were impatient and did not eat the soup cold, just at room temperature. I bought a loaf of "take and bake" French bread intending on making croutons with it. Again, we were impatient and ate the baked loaf hot rather than waiting for the croutons. The first time I made this, we determined that we preferred the soup without the tomatoes. Tonight, I garnished the soup with bacon that I cooked until crunchy to add texture.
The flavors are clean. The texture smooth. Perfect as an appetizer or with hot panini.

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This is absolutely deliscious and soooo easy!! The croutons were perfect with this!! I served it warm,(cool outside, and my family loved it! This will be a keeper

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It is always a pleasure to find a delicious Italian soup that branches away from Minestrone.

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This soup is fantastic, quick and easy to put together. Will be a great soup for hot summer nights. This is a winner!!!

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Oh my goodness, this soup is fabulous! I served it hot, minus the tomato topping. I will try it cold later. A winner Giada!

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Delicious & fresh. This soup is very thick & yummy! I love all of Giada's soups, they're all amazing.

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Dear Giada,

Your soup was very good. We didn't find arugula at the store so I used Spinach instead. It was tasty, but turned the soup green... So lesson learned, I guess!

I think you're wonderful. Thank you for sharing this soup-er recipe.

Your fan,
Laura