I used "large" leeks and got just under 3 cups.  Try larger leeks.  This soup was delicious - I did measure all my ingredients, I did use dense peasant bread; I did rub it with garlic, I did use real saffron and I used a better than average red wine.  The taste was subtle.  Only complaint - my soup was mushroom (grey)-colored.

October 13, 2008

I was really looking forward to this one -- but it only tasted of bread and not much else. 

February 15, 2008

This was so thick and pasty, like a bad bechamel sauce.  I even subbed half and half for the cream and tried adding more chicken stock to thin it out.  It didn't help.  What a disappointment!

February 10, 2008

This recipe was a big disappoinment.  After the first few bites, my husband and I agreed that we didn't like the soup and decided to throw it out. 

February 2, 2008

i made this soup and it is excellent! rich and sultry.  but i have a question for anyone else making it.  it calls for 3 medium leeks = 3 cups.  for me, slicing the leeks up to the green part, 3 barely equled a cup and a half.  so i used more leeks. but am i doing something wrong? was i supposed to use the green part too? anyone else who makes it, please respond. thanks!

January 24, 2008