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Spinach Garlic Soup




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 to 5 minutes. Add to spinach mixture.
Puree 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.

Yield: 4 servings

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


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