Reviewed: Apr. 19, 2009

yummy....

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Reviewed: Apr. 15, 2009

This soup is amazing! And I'm terrible at cooking soups. Made a few modifications, like adding garlic to the onions & leeks. Used whole wheat couscous instead of rice as I didn't have any rice. And really wished I would have chopped up my spinach cause the leaves are very large and tend to clump together. But amazing all around!

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Chelsajean

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Reviewed: Apr. 3, 2009

Yum! A vegetarian's dream. It's a very good use of the spring veggies.I followed the recipe exactly except for substituting half and half. If you are veg, but don't do dairy, rice milk would probably be okay. The potatoes help keep it thick. Enjoy!

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3434jennyp

Cooking Level: Intermediate

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Reviewed: Apr. 2, 2009

This is a fairly good soup but more of a base. It is lacking in flavor. I made as is to give it a fair chance and after tasting ended up adding garlic and some other seasoning blends I had on hand. If I make it again I will use chicken broth instead of the plain water I also might admit the cream since it didn't add anything to it in my opinion.

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sanzoe

Cooking Level: Intermediate

Living In: Minnetonka, Minnesota, USA

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Reviewed: Feb. 23, 2009

I put the soup together in about 30 minutes. It cooked for about 45 minutes after my prep. I used canned asparagus and omitted the carrots. I also doubled the rice. Served with some parmesan cheese on top and am eating it for lunch right now.

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MrsFisher0729

Cooking Level: Intermediate

Home Town: Jonesboro, Arkansas, USA

Living In: Dallas, Texas, USA

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Reviewed: Feb. 16, 2009

This is a fabulous soup! Add some whole grain brown rice for a hutritional bonus. I prefer stock in place water.

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LupeCooks

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Reviewed: Feb. 14, 2009

Wonderful! Used homemade chicken stock in lieu of water. Really yummy!

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ValleyGirl

Cooking Level: Expert

Living In: Phoenix, Arizona, USA

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Reviewed: Jan. 28, 2009

This was an excellent soup! It's freezing rain and snow here as I write this, and craving a warm soup loaded with veggies fit the bill! Just a couple of changes. I used low-sodium broth in leu of water, I did not add the rice, and pureed about half of the broth/veggie mix in the blender before adding the spinach and cream. Absolutely delicious! Thanks for a nice recipe!

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GOURMET631

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Nov. 17, 2008

Dang! This soup was fantastic, did the chicken broth switch and used alot more spinach. Next time I make this i thing im going to use some chicken or maybe some ham... mmmm ham ;)

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Jeremy Hunter

Cooking Level: Intermediate

Living In: Revelstoke, British Columbia, Canada

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Reviewed: Oct. 1, 2008

This was really good, but didn't keep very even after a couple of hours in the fridge. Not a very good dish if you're only cooking for one.

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Alexander Mar

Cooking Level: Beginning

Home Town: Houston, Texas, USA

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Reviewed: Jun. 13, 2008

Oh my gosh, so delicious. The only thing I changed was fat free half and half for the heavy cream, and olive oil in place of the butter (to save few cal's). Thanks Papergoddess for such a simple and tasty recipe.

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carol

Cooking Level: Intermediate

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Reviewed: May 27, 2008

I think this was too creamy. It smelled delicious before I added the cream. (I had used vegetable stock for the broth.) Maybe next time I'll just make it w/o the cream. Also didn't add the spinach because it was already very bulky before I got to that step.

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bonkselle23

Cooking Level: Beginning

Living In: New York, New York, USA

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Reviewed: May 16, 2008

Wow! We loved this! I did use only chicken stock and no water. I also added cut up cooked chicken tenders. I added grated fresh garlic in with the onions and leeks. I used half and half instead of cream. I also added several seasonings-salt, white pepper, Red Robin seasoning, garlic powder, and lemon pepper. I also added a few dashes of hot sauce. I didn't alter the veggies that I used. I used exactly what was written. I only subbed baby carrots as the grocery didn't have any big ones. I also used more rice than recommended. It made the soup thicker. I was awesome though, I must say. I made Italian bread to go with it. from this site (Italian Bread Using the Bread Machine). Everything was yummy and I felt good about eating all of those veggies! Leeks are one of the healthies things you can eat! We will be eating this at least once a month! thanks.

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Wendy

Cooking Level: Intermediate

Home Town: Bismarck, North Dakota, USA

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Reviewed: May 14, 2008

This is a very good, nourishing soup, and worth all the chopping. Even though it lacks a meat, my husband just loves it! I too followed the 1/2 chicken broth and 1/2 water combo and added about a tsp. of white pepper. Wonderful! Thank you!

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DooDah2

Living In: Huntsville, Alabama, USA

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Reviewed: May 3, 2008

I made this soup yesterday and it turned out pretty well, despite the fact that I overcooked the vegetables and undercooked the rice. I used brown rice because that's what I had, but I foolishly added it at the same time as the vegetables. I think I'd like to try this with coconut milk next time.

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erbera

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Reviewed: Apr. 4, 2008

This is my favorite soup of all time. I believe it's the cream that gives the soup its unique flavor. I cannot get enough, and I am thrilled that my birthday is in Spring so I can enjoy this dish as a birthday lunch or dinner (or both).

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Tiffany

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Reviewed: Mar. 29, 2008

Great recipes! Although, I made some changes like other people. I added a garlic clove while sauting the onion/leeks. I also replaced 2 cups of water for 2 cups of chicken broth and I used half & half instead of heavy cream. We eated with a sliced of sourdough bread. Delicious!!! Next time I'll add some chopped grilled chicken at the end, since my husband needs some meat with his meal.

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