Delicious. I didn't use any of the options and enjoyed it very much. I used roasted garlic puree and while the flavor was very nice I didn't like the little spots in the soup, I would have preferred small chunks of garlic (just thought I'd mention that in case someone else thought of using the puree). I will be making this again as I almost always have these ingredients at hand. Made for Photo Tag,
this was great, I added more fresh garlic and some crushed pepper flakes, I reduced the nutmeg to only a pinch I think 1 teaspoon would have been to overpowering, I enjoyed this thanks for sharing Booms!
As a spinach-lover, I was readily drawn to this recipe, and as a spinach-lover I took heed of what 2Bleu (Birdy&Buddha) had said about tripling the spinach! I added two cups of baby spinach leaves instead of the one cup specified and after pureeing the soup with a stick blender in step 5, I added 2 packets of frozen spinach, thawed. I also used 3 cloves of garlic; I exercise little restraint when it comes to garlic! And I used creamy Greek yoghurt instead of cream. Loved the nutmeg, lemon and almonds! Made for 1-2-3 Hit Wonders 2008, and it was certainly a hit with all those whom I served this to. A truly wonderful recipe which I know I'll be making again! Thanks for sharing it, Boomette.
Made as directed using fresh spinach and skipping the use of a blender as it looked so beautiful as is. This is a wonderfully delicious soup and the only change I would make would be to triple the amount of spinach as there was not much of it, and I was fighting to get more spinach taste on my palate.