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Spinach Garlic Soup

10 oz Fresh spinach; trimmed/coars
4 c Chicken broth
1/2 c Shredded carrots
1/2 c Chopped onion
8 Garlic cloves; minced
1/3 c Butter or margarine
1/4 c All-purpose flour
3/4 c Heavy cream
1/4 c Milk
1/2 ts Pepper
1/8 ts Ground nutmeg

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, saute 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. 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.

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