Ingredients

Instructions

  1. In a large pot bring spinach, chicken stock, carrot, onion, and garlic to a boil. Reduce heat and simmer 15 minutes.
  2. Cool slightly and then carefully puree in small batches in a blender.
  3. Return soup to pot and keep warm on low.
  4. Mix flour into evaporated milk.
  5. Stir soup while gradually adding in milk flour mixture.
  6. Add pepper and nutmeg; heat through. Do not boil.