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Spinach Soup

2 pkg. frozen chopped spinach, thawed
1 onion, minced
4 tbsp. butter
4 tbsp. flour
4 c. chicken broth
1 1/4 c. Half and Half
1/4 c. vermouth

Saute onions in butter until translucent. Add flour and cook, stirring a few minutes. Remove from heat. Add hot chicken broth, return to heat and bring to a boil. Cook until smooth, stirring often. Drain spinach and add to mixture. Puree in food processor until smooth. Add Half and Half, vermouth and season to taste. Serve chilled, garnished with grated nutmeg.

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