1 lg. Bunch spinach, remove stalks
4 C. Chicken broth
2 lg. Carrots, grated
1 lg. Onion, chopped
8 Cloves fresh garlic, minced
1/2 C. Butter
1/4 C. Flour
1/2 C. Light cream
1/2 C. Whipping cream
Salt and pepper to taste
Garlic croutons

Chop spinach coarsely. Combine with chicken broth and carrots in 2 to 3 quart pot. Cook 5 Р10 minutes until carrots are tender and spinach wilted. Remove from heat. Meanwhile, saut̩ onion and garlic very gently over low to medium heat in butter, about 20 to 30 minutes. Onions should be very tender and translucent, but garlic should not be browned! Add flour and cook, stirring constantly 5 to 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.

Garlic Croutons: Use day old sourdough bread, chopped into cubes. Combine a quarter cup olive oil, a tsp. each of garlic powder, crushed dry parsley, Hungarian Paprika and salt and pepper to taste. Massage oil into bread cubes and spread on a shallow baking pan. Bake at 325 for 25 minutes. Store in tightly covered container.