Comments on: Ratatouille goes soup

By: Anne

Anne — Fri, 24 Jul 2009 13:19:54 +0000

Hi There!

I stumbled over your blog a while ago and it appealed to me immediatly, the gorgeous photos your entertaining and personal writing style and of course the recipies! Within twothe past two days I tried three of them. :-) I also have your book at this stage and would love to run into the kitchen to try some stuff out of it. Alas, I don't have the time at the moment. But tomorrow I'll make the passion fruit parfait. :-)

I made this soup last night because I love ratatouille. I used fresh tomatoes in addition to canned ones because at this time of thr year they taste too good to not use in such a dish! I also exchanged the heavy cream for sour cream to save a few calories, the soup was still fantastic! Was actually teh first soup where ever that I passed trough a strainer, usually I just don't find it necessary but since you recommended it so wholeheartily for this one I did. It really was worth it! Today I had the solids as quick cold lunch together with sheeps cheese. Also yummy!

Will comment on the other dishes I have tried when I have more time. Just wanted to leave a thank you for all the inspiration you have already given me. :-)

Have a great weekend with lots of fabulous food! :-)

By: Adrienne

Adrienne — Tue, 16 Dec 2008 18:11:28 +0000

Finally made this for a dinner party we had this weekend. I've had this bookmarked the last year and a half and waited for the perfect opportunity. It hit the low 40's F in SF and my chance came. DELICIOUS!!!!! It has already been requested for Christmas Eve dinner! Thanks!!!!

By: little messes » Blog Archive » so close to done i can feel it

little messes » Blog Archive » so close to done i can feel it — Thu, 01 Mar 2007 02:44:10 +0000

[...] one of nicky’s recipes and even with my elementary cooking skills i was able to pull off her ratouille soup. It was amazing people! delicious, not too hard and well worth the time, especially the straining.. [...]

By: Nicky

Nicky — Sun, 07 Jan 2007 20:33:02 +0000

Doug, I'd say it's a yummy recipe ;) Just kidding! Maybe French with an Italian twist? The easiest solution would be to simply call it Mediterranean. Concerning the taste difference between crème fraîche and mascarpone: They are both not the healthiest option due to their high content of fat, but you can always substitute one with the other. The crème fraîche has a more accentuated tangy taste, which the mascarpone does not.

By: Ismael

Ismael — Thu, 04 Jan 2007 09:44:55 +0000

I don't use eggplant a lot for cooking and I never had it in soup, but your recipe and the photos are very tempting.

By: Doug (French recipe fan)

Doug (French recipe fan) — Wed, 27 Dec 2006 14:58:51 +0000

I like the recipe. I've looked on-line and the Recipe seems to be from the French Provence, but mascarpone seems to be from Italy. So would you say this is a French recipe or a French/Italian?

Second question: I often cook with crème fraîche, but I'm not familiar with mascarpone. How do the taste of the two compare in a soup?