"Ina, you've done it again! This was so delicious and super easy. I used chopped scallions because that's what I had on hand. I'll be making this often. "

"We absolutely love this soup. It comes out fantastic every time and freezes so well. After I roast and cool the plum tomatoes, I can easily pull off the peels. I use an immersion blender to puree and it comes out just the way we like it. I'm making a triple batch now. Thanks, Ina. You're the best!""

"If you want to impress your friends and family, spend some time with this recipe. I've made it a lot and each time, it comes out perfectly. I decrease the amount of wine to about 1/2 a bottle, use brandy instead of cognac and make sure the meat is cooked long enough until it becomes super tender. I serve it over mashed potatoes with a green salad and crusty french bread. I think it's even better if you make it the day before and just reheat it prior to serving. For dessert, I like to serve this with Ina's French Apple Tart and vanilla ice cream - yummy!