Spinach Garlic Soup

Ingredients

10 ounces spinach trimmed
4 cups chicken broth
1/2 cup carrots
1/2 cup onion
8 garlic
3/8 cup butter
1/4 cup all purpose flour
3/4 cup cream
1/4 cup milk
1/2 teaspoon pepper
1/8 teaspoon nutmeg

Instructions

Recipe by: Taste of Home April/May 1995 In a 5-quart Dutch oven, bring spinach, broth and carrots to a boil. Reduce heat; simmer 5 minutes, stirring occasionally. Remove from the heat; cool to lukewarm. Meanwhile, in a skillet, saute onion and garlic in butter until onion is soft, about 5 to 10 minutes. Add flour; cook and stir over low heat for 3-5 minutes. Add to spinach mixture. Puree in small batches in a blender or food processor until finely chopped. Place in a large saucepan. Add cream, milk, pepper and nutmeg; heat through but do not boil.

"During the years I owned and operated a deli, this was one of the most popular soups I served," recalls Marilyn Paradis of Woodburn, Oregon.