I also tinkered with the garnish. Croessmann calls for finishing the dish with a swirl of a balsamic reduction (if you don’t have the 15 minutes to make the reduction by cooking down balsamic vinegar, you can purchase balsamic glaze or saba balsamic vinegar at most major grocery stores and specialty markets) and freshly chopped parsley. Garnished that way, it would be a lovely starter for Thanksgiving. However, this seasonal soup is thick enough to stand up to a meaty adornment of bacon, sauteed mushrooms and toasted walnuts over a dollop of sour cream. It’s not vegan, but it, too, is delicious.
Whichever garnish direction you take, be sure to serve this soup with warm, crusty bread.