Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Bunch spinach, stalks
-removed
4 c Chicken broth (preferably
-home-made)
2 lg Carrots, grated
1 lg Onion, chopped
8 Cloves fresh garlic, finely
-chopped
1/2 c Butter (1 stick)
1/4 c Flour
1/2 c Light cream
1/2 c Whipping cream

Salt and freshly ground Pepper to taste Sour cream (optional) Garlic
Croutons

Chop spinach coarsely. Combine with chicken broth and carrots in a 2
to 3 quart pot. Cook 5 to 10 minutes until carrots are tender and
spinach wilted. Remove from heat. Meanwhile, saute onion and garlic
very gently over low to medium heat in butter about 20 to 30 minutes.
Onions should be very tender and transluscent but garlic should NOT
be browned. Add flour and cook, stirring constantly, 5-10 minutes.
Combine spinach/broth and onion/garlic mixtures in food processor or
blender in small batches.

Puree until smooth. Clean pot and return soup to pot. Add cream,
whipping cream and salt and pepper to taste. Heat until hot, but not
boiling. Garnish with a dollop of sour cream and garlic croutons.

Yield: 4 servings. Shared by Allison Cozzi Source: The Complete Garlic
Lovers' Cookbood, 1987

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