Reviewed: Sep. 30, 2009

How can you go wrong with cream soup? I actually skipped the simmering for 30 minutes because I accidentally added the cream with the broth. Turned out great anyway. Great way to use herbs and spinach from the garden!

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3littlebeans

Cooking Level: Expert

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Reviewed: Sep. 14, 2009

I loved this concept, and since I had read the reviews, I loved the end product. I did increase all the vegetables and herbs to double what was written, and only cooked the soup for 10 minutes after I had added the spinach and herbs. It was delicious. Thanks for the idea!

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Lisa Pologeorgis

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Reviewed: May 6, 2009

I love the idea and the name of this a lot more than the recipe as written. The broth is going to be FAR too thin if you make it as written, you will need to double the flour (at least) to get a good, velvetty texture. I ended up increasing all of the herbs to at least one cup. Cooking the herbs/spinach for 30 minutes is extreme overkill; they really only need to be cooked long enough to soften and let the flavor out - 15 minutes, tops. In the end, this was a very servicable appetizer soup, but I think the idea could be put to much better use than this recipe. Thanks for letting me try it!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Sep. 27, 2008

Was surprised how well everyone liked this. I basically made it thinking only hubby and I would like it, but, the kids loved it too! My broth came out very thin, next time I may add a bit more flour. The only changes I made was using a sweet white onion instead of green onion because that was all I had. Severd with fish & rice, perfect compliment.

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tizzylizz

Cooking Level: Expert

Home Town: Milford, Michigan, USA

Living In: Apex, North Carolina, USA

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Reviewed: Aug. 21, 2008

I made this for a dinner party and everyone really liked it. The only issue I had was I changed the servings to 6 for 6 people and there wasn't enough to make full bowls for everyone. I would plan on more servings.

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Liz

Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

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Reviewed: Nov. 10, 2007

This is one of the best recipes I've tried from this site. I made it for a dinner party and everyone raved about this soup. Excellent!

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BEEB

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Reviewed: May 25, 2007

Awesome recipe. We all loved it. The best thing about it was that my toddler who is a very fussy eater loved it too. Thanks for sharing the recipe!

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rainrose

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Reviewed: Feb. 15, 2007

I was skeptical at first about making a soup out of nothing but herbs, but this was so good. Because my wife is allergic to onions, I substituted onion powder.

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AK Dan

Cooking Level: Expert

Living In: Juneau, Alaska, USA

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Reviewed: Nov. 12, 2006

The only thing I do different is I add the spinach in the bowl so it is crisper

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Jeff M

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Reviewed: May 15, 2006

This was a good recipe, however it does not make very much and it needs to be doubled if you want leftovers or are serving more than 2-3 people.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: May 15, 2006

Not much flavor to this soup, in spite of doubling the spinach. I like my cream soups to be smooth, so I pureed the herb broth before adding cream. Although it was creamy, it was too much work for too little return. I wouldn't make this again.

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Dr. Dan

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Reviewed: Apr. 23, 2006

I love this! It was light and delicious. I did not add the sugar or the butter/flour mixture in at the end. It fit both my husband's and my diet. He does low fat and I just scooped his bowl full out before I added the cream. I added the cream for mine, which I do low carb and it didn't have sugar or flour, but it was still wonderful. One could probably double all the greens and make this just as good, but heartier.

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SHEWETT

Cooking Level: Intermediate

Home Town: Susanville, California, USA

Living In: Durham, North Carolina, USA

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Reviewed: Jan. 11, 2005

My husband and I thought this was wonderful! It is very different from the soups I usually make, so I was apprehensive about serving it. I'm used to all kinds of vegetables and meat etc. in my soups, but we will be having this often. It is very easy to make and quite delicious. The only thing I did different was to use a Vidalia onion instead of the green onions. I would recommend that you give it a try. Thanks for submitting this recipe Corwynn.

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lschepisi

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Reviewed: Aug. 2, 2004

This soup is delicious! My husband wants to add ground sausage to it next time to make it more like a meal. Very good!!

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SCLAGETT

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Reviewed: Jan. 8, 2004

This recipe was just what I was looking for, creamy but not heavy. Next time I will use less butter. One tablespoon to saute the onions should be plenty.

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GCHOLEWA

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Reviewed: Nov. 30, 2002

I totally dig this! This was a breeze to make & very tasty as well (this is my kind of soup, I just love spinich). I topped it off with some fresh grated parmesan cheese & real bacon bits. A delicious light lunch. Thanks Corwynn!

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I'm nuts too...

Cooking Level: Intermediate

Living In: Carol Stream, Illinois, USA

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Reviewed: Feb. 19, 2002

This is a great recipe. I made it for my girlfriend on Valintines Day and she loved it. The only thing I changed was the second time I made it with more basil and more spinach. I think it worked a little better. Thanks!

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BJL110

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Cream Of Herb Soup

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