Spinach Garlic Soup

• 1 (10 oz.) pkg. fresh spinach, trimmed and coarsely chopped
• 4 c. low-sodium chicken broth, divided
• 1/2 c. finely chopped onion
• 1/4 c. all-purpose flour
• 3/4 c. evaporated milk (skim)
• 1/2 c. (1 medium) shredded carrots
• 8 cloves minced garlic
• 1/4 tsp. pepper
• 1/4 c. skim milk
• 1/2 tsp. pepper

1. In a 5-quart saucepan, bring spinach, 3 1/2 cups broth and carrot to a boil.
2. Reduce heat; simmer for 5 minutes, stirring occasionally.
3. Remove from the heat; cool to lukewarm.
4. Meanwhile, in a skillet coated with nonstick cooking spray, saut onion and garlic until onion is soft, about 5 minutes.
5. Combine flour and remaining broth until smooth.
6. Add to skillet; cook and stir over low heat for 3 to 5 minutes.
7. Add to spinach mixture.
8. Puree in small batches in a blender or food processor until finely chopped. Place in a large saucepan.
9. Add evaporated milk, milk and pepper; heat through but do not boil.
10. Yields 6 servings.

fresh spinach, lowsodium chicken broth, onion, allpurpose, milk, carrots, garlic, pepper, milk, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=138303 (may not work)