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All my favorite ingredients!!! This soup will be steeping til we get to camp tomorrow night.
This soup really was good. Family loved it topped with a little shredded parmesan and some crusty french bread. Definitely gets 5 stars, good and easy!
My first selection for Pick a Chef 2006 and I enjoyed this immensely. While the soup, with the roasting step, takes time, there is little work involved. Served mine with polenta croutons and it was simply delicious and more filling than I would have guessed. I mashed my cloves before adding them to the broth which gave it a rustic feel. If you wanted a smoother broth you could run the garlic and a little broth in a mini chopper first. The roasted garlic is quite mild and sweet. I cooked just enough spinach, saving the stock for leftovers. The evening soup was even better -- so it's well worth the simmer time to develop the fantastic flavor.