1 pkg. (10 oz.) fresh spinach, trimmed and coarsely chopped
3 cans (14 oz. ea.) Swanson's roasted garlic chicken broth
1 c. shredded carrot
1/2 c. chopped onion
12-15 cloves garlic, chopped (or to taste)
1/3 c. butter
1/4 c. all purpose flour
3/4 c. heavy whipping cream
1/4 c. milk
1/2 t. pepper
1/4 t. ground nutmeg

In a 5 quart Dutch oven or soup pot, bring spinach, broth and carrots to a boil. Reduce heat and simmer for 5 minutes, stirring occasionally. Remove from heat and let cool til luke warm. Meanwhile, in a skillet, sauté onion and garlic in butter til onion is soft (about 5-10 minutes). Add flour and cook and stir over low heat (3-5 minutes). Add to broth and stir in well. Add cream, milk, pepper and nutmeg. Heat through but do not boil.
(serves 4-6)

Spinach Garlic Soup recipe from our September, 2007, Menu Minder publication, Issue 287, Index 24