Hmmm. We did the top-of-the stove, unblended version. I didn't like it all that well: Too much butter, not enough basil, a bit too much salt, needed oregano and the non-fat evap milk looked slightly curdled. But, after tripling the basil and adding some oregano, it was OK. I do like the sugar and baking soda trick to reduce the acid. Glad you were able to tweak it up to "OK" status, WB. To each his own, I guess - can I tempt you with another of my favorites, Velvet Pumpkin Soup, instead? :) PJH

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