Creamy Garlic Spinach Soup

• 1 each spinach fresh, large bunch, stalks removed
• 4 cups chicken broth
• 2 each carrots large, grated
• 1 each onions large, chopped
• 8 each garlic cloves, minced
• 1/2 cup butter
• 1/4 cup flour, all-purpose
• 1/2 cup light cream (half&half)
• 1/2 cup heavy whipping cream
• 1 x salt to taste
• 1 x black pepper to taste
• 1 x croutons garlic flavor

1. Chop spinach coarsely.
2. Combine with chicken broth and carrots in 2 to 3 quart pot.
3. Cook 5 to 10 minutes until carrots are tender and spinach has wilted.
4. Remove from heat.
5. Meanwhile, saute onion and garlic very gently over low to medium heat in butter, about 20 to 30 minutes.
6. Onions should be very tender and translucent, but garlic should not be browned!
7. Add flour and cook, stirring constantly 5 to 10 minutes.
8. Combine spinach/broth and onion/garlic mixtures in food processor or blender in small batches.
9. Puree until smooth.
10. Clean pot and return soup to pot.
11. Add cream, whipping cream and salt and pepper to taste.
12. Heat until hot, but not boiling.
13. Garnish with a dollop of sour cream and garlic croutons.

chicken broth, carrots, onions, garlic, butter, flour, light cream, heavy whipping cream, salt, black pepper, croutons garlic

Taken from recipeland.com/recipe/v/creamy-garlic-spinach-soup-2671 (may not work)