I quite liked the soup. It’s hard to describe the taste (other than really rooty), but seemed like somewhere between brocolli and cheese soup (with the sour cream) and pumpkin pie (the nutmeg was a nice touch). It was served with home-cultured sour cream, biscuits, and salad. My wife said the sour cream made a huge improvement in the soup. I tend to agree.
I added some kombu seawead to add a little flavor, but mostly for the nutrients. It increased the unfortunate green color of the soup. My son said the soup tasted good when he t ried it blindfolded, but after seeing it wasn’t too interested in eating any more. I’m coming to the realization that appearance is actually more important than taste for a lot of people.
The blender works well and also did a good job on some smoothies I’ve made recently.