Spinach Garlic Soup

Instructions

1. 1

   In a 5-quart Dutch oven, bring spinach, broth and carrots to a boil.

2. 2

   Reduce heat; simmer 5 minutes, stirring occasionally.

3. 3

   Remove from the heat; cool to lukewarm.

4. 4

   Meanwhile, in a skillet, sauté onion and garlic in butter until onion is soft, about 5 to 10 minutes.

5. 5

   Add flour; cook and stir over low heat for 3 to 5 minutes.

6. 6

   Add to spinach mixture.

7. 7

   Puree in small batches in a blender or food processor until finely chopped.

8. 8

   Place in a large saucepan.

9. 9

   Add cream, milk, pepper and nutmeg; heat through, but do not boil.

10. 10

    Per Serving: 288 Cal (77% from Fat, 11% from Protein, 12% from Carb); 8 g Protein; 25 g Tot Fat; 9 g Carb; 3 g Fiber; 148 mg Calcium; 2 mg Iron; 991 mg Sodium; 72 mg Cholesterol