Spinach Garlic Soup

Directions

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.

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.