Instructions: Chop spinach coarsely and combine with chicken broth and carrots in a 3-quart pot.

Cook for 5-10 minutes, until carrots are tender and spinach wilted. Remove from heat.

Meanwhile, saute onion and garlic very gently over low to medium heat in butter, about 20 to 30 minutes, until onions are tender and translucent, but garlic is not browned. Add flour and cook, stirring constantly 5 to 10 minutes. Combine spinach mixture with onion mixture in food processor or blender in small batches and puree until smooth.

Clean pot and return soup to pot. Add cream, whipping cream, salt, and pepper to taste.

Heat until hot, but not boiling. Garnish with a dollop of sour cream and garlic croutons.

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