10 ounces Fresh spinach -- trimmed/coars

4 cups Chicken broth

1/2 cup Shredded carrots

1/2 cup Chopped onion

8 Garlic cloves -- minced

1/3 cup Butter or margarine

1/4 cup All-purpose flour

3/4 cup Heavy cream

1/4 cup Milk

1/2 teaspoon Pepper

1/8 teaspoon Ground nutmeg

Recipe by: Taste of Home April/May 1995 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.

"During the years I owned and operated a deli, this was one of the most popular soups I served," recalls Marilyn Paradis of Woodburn, Oregon.