Reviewed: Feb. 25, 2012

Following the other reviews advice of using cream, cayenne, celery salt, garlic powder, nutmeg, thyme and fresh onion I used my immersion blender then served this up to my husband. The look on his face when served green soup was hilarious. But....He loved it. Thanks for a great core recipe and great "tweaks" by the other chefs.

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Reviewer:

CindiW

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Cooking Level: Intermediate

Home Town: Concord, Michigan, USA

Living In: Vacaville, California, USA

Reviewed: Jan. 16, 2012

Fantastic soup! I used fresh spinach from the Farmer's Market and it was delicious! All I did was boil the spinach until tender and blended in the blender for 30 seconds. It gave it a nice deep green look and I didn't even have to season it!

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Reviewer:

fishpelt

Reviewed: Jan. 3, 2012

Quick & easy. This took less than 10 minutes from start to finish. This is the perfect soup to make for someone that is scared of making soup, doesn't like to chop veggies, the beginner to the expert. I was excited to find this recipe with spinach. Once I started, I realized I had about a third of what the recipe called for. So I improvised by adding frozen broccoli and peas to round out the green. Once heated and added to the roux/milk mix, I used my immersion blender to puree the soup. Outstanding, thick flavor. Even forgetting to add the salt and pepper, I had three bowls of it. I can't think of any improvements needed to this recipe! Well done!

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Reviewer:

Beckythebarber

Cooking Level: Expert

Living In: Cookeville, Tennessee, USA

Reviewed: Nov. 4, 2011

This soup is so good. I put tomatoes in it with the spinach. SOO GOOD. I do use whole milk and extra butter as well but I'm sure it would be fine without it.

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Reviewer:

havoxangel

Reviewed: Sep. 27, 2011

This was sooo GOOD! Coming from a person who doesn't like spinach soup, I LOVED THIS!!! I had to double the recipe, and the only thing I did differently was 1. Use fresh spinach that I chopped ( a whole box. It cooks down nicely.) 2. I did not put anything in the blender. The color was gorgeous. 3. I took the advice of other reviewers an added 1/4 tsp. thyme, and celery seed. l also added a pinch of nutmeg. 4. I used fresh garlic and onion. 5. I used 1 c. of heavy whipping cream. This was so good with garlic bread. Overall, a wonderful meal, that I will be and again this winter! :)

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Reviewer:

Sarah

Cooking Level: Intermediate

Home Town: Davenport, Iowa, USA

Living In: Saline, Michigan, USA

Reviewed: Aug. 16, 2011

Took the advice of other and added garlic powder. Also added parmensan cheese once the soup was in bowls and it was fantastic.

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Reviewer:

girlcabbie

Reviewed: Jun. 16, 2011

excellent flavor and easy preparation. My mom is visiting, she is pretty picky and she loved it!

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Reviewer:

claudia

Reviewed: Jun. 9, 2011

just made this for lunch with fresh spinach, was awesome! great change of pace. Try it, you wont be disappointed!

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Reviewer:

SILVERSMILE

Living In: Yuma, Arizona, USA

Reviewed: May 30, 2011

This cream of spinach is so delicious and so easy to make! I'm pregnant and trying to incorporate more greens in my diet and this is a great way to do it!

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Reviewer:

isasmith

Reviewed: May 28, 2011

I made some adjustments to the recipe and it is one of the best soups I have ever had- and quite healthy too. I used vegetable broth cubes because I am vegetarian and added it to the spinach with just a little water because spinach boils down so much. It looked like a little so I added some frozen broccoli too. Then I sauteed onion and garlic until it was nearly translucent. I blended both of those together in the blender until it was like a pesto. Then I did the dairy mixture with skim milk and a little cream, added spices of: curry, marquen (like red pepper), black pepper and nutmeg. It is necessary for the soup to have a little kick! I mixed the dairy and spinach mixtures together on the heat and voila! Parmesan would make it perfect, but I didn't have any of it in the house... sooooo good and you would never know how healthy it was!

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