Spinach Garlic Soup

From: Leilani

On Oct 8, 2009

I enjoyed this soup. The texture and color reminded me of a broccoli soup I make. However, I really only tasted the garlic. Not that this is a negative, as I love garlic. However, I did not taste the spinach at all. Also, it almost tasted watered down, even though I used chicken broth. Next time I will try using only 3/4 cup of heavy cream and not adding the additional 1/4 cup of milk. As a garlic soup, this is a winner. Thank you for posting.

From: Chef #370991

On Sep 11, 2009

Exceptional soup! My grandchildren loved it. What a great way to get the dreaded vegetables like spinach into their diet.

From: LinnieLeigh

On Nov 15, 2003

POST COMMENT: I went back and rated this anyways. It deserves to have at least five stars! I have tried the soup and thats all that matters. It warms your belly while awakening your taste buds.... it is a very hard experience to describe. So try it and see if you can explain the greatness of this soup! Not sure if it is fair for me to rate this seeing as I've had this from the GREAT MissPenny's kitchen itself, so here I am just commenting. EVEN THOUGH this deserves WAY more then five stars!!!!... I remember the first time I had this. I came home from school (then 7th grade) and MissPenny said Here! Try this! Of coure me being a 7th grader thought Ewwww Spinach! Ewwww Green Soup!!!! But MMMMMMMMM the smell just MADE me have to try it, and I have LOVED it EVER since. I miss it now With college and all. But there is always the hope of SPINACH GARLIC SOUP in the future TRY IT if nothing else...dont shy from the ingreidents or the funky green color! I took it to school for lunch and all my friends turned up their noses... UNTIL they tried it!!!!! WONDERFUL UNIQUE SOUP!!!!!

From: Kitsymitzy

On Feb 10, 2005

This recipe yields a delicately flavoured aromatic pot of bliss! It tastes identical to the spinach bisque served in a local restaurant where I live (a personal favorite soup). The restaurant places shrimp on the bottom of the bowl in which the soup is served, adding texture and introducing a subtle flavor. My husband has never tasted the soup from the restaurant and is horrified of green food (I swear he's going to get scurvy one day!). He reluctantly tried the soup from this recipe and immediately dubbed it "the soup with the name that sounds gross but tastes AWESOME!". A+ for cost! A++ for flavour! ps - I thought I had fresh garlic but it was quite dried out so I used 1/8 of a teaspoon of dehydrated garlic (powder)per garlic clove. I also used skim milk and half and half instead of heavy cream and it still tasted wonderful! Thank-you so much for the recipe - I'm going to e-mail it to my best friend in Yellowknife, NWT who could benefit with a good soup through these cold months.