Instructions

1. 5-quart Dutch oven, bring spinach, broth and carrots to a boil.
2. 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.
3. Add flour; cook and stir over low heat for 3-5 minutes. Add to spinach mixture.
4. Puree in small batches in a blender or food processor until finely chopped.
5. Place in a large saucepan.
6. Add cream, milk, pepper and nutmeg; heat through but do not boil.