Spinach Garlic Soup

10 oz. fresh spinach, trimmed and coarsely chopped
4 cups chicken broth
1/2 cup shredded carrots
1/2 cup chopped onion
8 cloves garlic, minced
1/3 cup butter or margarine
1/4 cup all-purpose flour
3/4 cup heavy cream
1/4 cup milk
1/2 tsp. pepper
1/8 tsp. ground nutmeg

Directions:

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, sauté 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. Purée 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.

Comments from Frank Moore :

During the years I owned and operated a deli, this was one of the most popular soups I served.

User Reviews:

I left out the nutmeg, and it was still the best. I added chopped bacon to it to serve and it was really great.

submitted by blueeyes_two on December 02, 2004

SUGGESTION:TRY USING A WHOLE HEAD OF ROASTED GARLIC.EXCELLENT RECIPE!

Submitted by STEVE Z on December 03, 2002

This is a wonderful recipe - my husband just loved it! I often make my own chicken broth, so this is a great use for quantities of chicken broth. Thanks for posting this recipe!

Submitted by Dawn Kidd on December 09, 2000

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