Recipe - Spinach Garlic Soup

10 ounce Fresh spinach; trimmed/coars
4 cup Chicken broth
One half cup Shredded carrots
One half cup Chopped onion
8 Garlic cloves; minced
1/3 cup Butter or margarine
One fourth cup Allpurpose flour
Three fourths cup Heavy cream
One fourth cup Milk
One half teaspoon Pepper
1/8 teaspoon Ground nutmeg

Recipe by: Taste of Home April/May 1995 In a 5quart 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 35 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.

Submitted to RecipeLu List by Ruth pookypook@aol.com by PookyPook
PookyPook@aol.com on Jan 24, 1998.

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