Very interesting, I have never heard of that.
In the 'Old country' , they used alot of different things in their soup, maybe even things we don't have here today. But I can see it being used for sure.
Cooking it down with potatoes will give it the added body. Some used different spices.
Blended down and served in mini cups & saucers with creme fraiche for big events. I have also made it with gelatin.
Served hot or cold like a vichyssoise, you can dress it up or dress it down, it just tastes great.
Réalisé avec un soupçon d'amour.