Title: Spinach Garlic Soup
Categories: Tasteofhome
Yield: 4 servings

10 oz Fresh spinach; trimmed/coars
4 c Chicken broth
1/2 c Shredded carrots
1/2 c Chopped onion
8 Garlic cloves; minced
1/3 c Butter or margarine
1/4 c All-purpose flour
3/4 c Heavy cream
1/4 c Milk
1/2 ts Pepper
1/8 ts Ground nutmeg

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.

Submitted to RecipeLu List by Ruth by PookyPook
on Jan 24, 1998.

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