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. Submitted to RecipeLu List by Ruth
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|Serving Size: 1 Serving (408g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 334 (85%)|
|Amt Per Serving||% DV|
|Total Fat 37.2g||50 %|
|Saturated Fat 14.7g||73 %|
|Monounsaturated Fat 13.6g|
|Polyunsanturated Fat 6.8g|
|Cholesterol 61.7mg||19 %|
|Sodium 1059.1mg||37 %|
|Potassium 217.6mg||6 %|
|Total Carbohydrate 12.9g||4 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 11.7g|
|Protein 3.7g||5 %|
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Calories per serving: 392
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