10 ounces Fresh spinach — trimmed/coars
4 cups Chicken broth
1/2 cup Shredded carrots
1/2 cup Chopped onion
8 Garlic cloves — minced
1/3 cup Butter or margarine
1/4 cup All-purpose flour
3/4 cup Heavy cream
1/4 cup Milk
1/2 teaspoon Pepper
1/8 teaspoon 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.