About this recipe: A rich puréed soup made with a combination of spinach, lettuce and parsley. Serve warm or cold and garnish with fresh dill and a dollop of crème fraîche.
This soup is really good, although I thought it tasted better hot. It was easy to make, though, and it's very pretty, too. - 24 Jul 2008
This is a very fresh tasting, perfect for summer soup! Serve hot or cold! Thank you so much for this great recipe! - 24 Jul 2008
Admittedly, I was bit skeptical but delivered a bunch of butter lettuce that I didn't know what to do with, so I found this recipe. I am glad I tried it, this recipe is awesome. The flavor is amazing and this recipe is extremely flexible. I made this even though I was missing a few components: parsley, cayenne pepper, and celery. I used only 2 cans of broth, and about the same amount of spinach and butter lettuce as required by the 7 servings recipe. I added about 1 tbs butter, thyme and oregano spices, and otherwise followed the recipe as indicated. No doubt this would be even BETTER with the celery and parsley as the recipe states. I wonder what this would taste like with brown rice instead of white (for a different texture, nuttier flavor). IMPORTANT: PLEASE BE CAREFUL WHILE BLENDING HOT ITEMS. The pressure will cause the hot soup to shoot through the blender top AND the peephole cap, even if fully secure. You may want to let this cool some before blending (not sure if this will affect the recipe) or put a towel over the top and cap. I got a pretty nasty burn on my hand and was fortunate that it didn't shoot into my face. - 06 May 2009 (Review from Allrecipes US | Canada)