Spinach Garlic Soup

1. 1

   In a 5-qt. Dutch oven, bring spinach, broth and carrots to a boil. Reduce heat; simmer 5 minutes, stirring occasionally. Remove from heat; cool to lukewarm.

2. 2

   Meanwhile, in a large skillet, saute the onion and garlic in butter until onion is soft, about 5-10 minutes. Add flour; cook and stir over low heat for 3-5 minutes. Add to spinach mixture. Cool slightly.

3. 3

   Puree in small batches in a blender until finely chopped. Place in a large saucepan. Add the cream, milk, pepper and nutmeg; heat through but do not boil.

* Per serving · 4 servings · Values may vary.

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