I made this soup, with a few changes, and it was fabulous! I'm strict low-carb, so I omitted the flour and used heavy cream instead. The cream thickened up the soup nicely. I also sauteed onions and fresh garlic in butter before adding the broth and spinach. Finally, I used fresh baby spinach instead of frozen. I didn't bother to chop it up or cook it ahead of time. I just tossed it with the broth and let it cook for 10-12 minutes or so, stirring occasionally. I also garnished with a sprinkle of shredded Parmesan. This is a keeper and I will be making it often!
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I made this soup, with a few changes, and it was fabulous! I'm strict low-carb, so I omitted...