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Spinach Garlic Soup

"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.
  • Total Time
    Prep: 25 min. Cook: 10 min.
  • Makes
    4-6 servings

Ingredients

  • 1 package (10 ounces) fresh spinach, trimmed and coarsely chopped
  • 4 cups chicken broth
  • 1/2 cup shredded carrots
  • 1/2 cup chopped onion
  • 8 garlic cloves, minced
  • 1/3 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 3/4 cup heavy whipping cream
  • 1/4 cup milk
  • 1/2 teaspoon pepper
  • 1/8 teaspoon ground nutmeg

Directions

  • 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.
  • 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.
  • 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.
Nutrition Facts
1 cup: 253 calories, 22g fat (13g saturated fat), 69mg cholesterol, 781mg sodium, 11g carbohydrate (4g sugars, 2g fiber), 5g protein.

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