tag:blogger.com,1999:blog-22024066.post5892195511412907619..comments2007-04-03T11:39:10.534ZAlexhttp://www.blogger.com/profile/05142532489312482031noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-22024066.post-34608047941788572322007-04-03T11:39:00.000Z2007-04-03T11:39:00.000ZI'm actually planning on serving this soup to some friends in a week or so so I might give a rose a try alongside the pinot blanc as a bit of a comparison.<BR/><BR/>I was surprised that garlic gets so much more sticky when it's cooked and I was also surprised (and pleased) that the soup thickens up so nicely with so few ingredients.<BR/><BR/>Mark Hix has done well!Alexhttp://www.blogger.com/profile/05142532489312482031noreply@blogger.comtag:blogger.com,1999:blog-22024066.post-42725389515972135072007-04-03T00:18:00.000Z2007-04-03T00:18:00.000ZAfter an Italian white something from Alsace would have been my next choice - although I must admit the rose was a hit!<BR/><BR/>I wouldn't say the soup was complicated to make (far from it as I managed it) but those bloody cloves of garlic sure get sticky!Andrewhttp://www.blogger.com/profile/13173791294052288116noreply@blogger.com