prep 0:10 total 0:30
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.
During the years I owned and operated a deli, this was one of the most popular soups I served.
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