1 lb. fresh spinach
1 clove garlic
1 sm. onion, 1/2 c. chopped)
4 slices bacon
2 tbsp. butter
1/4 c. all purpose flour
4 c. chicken broth
Big pinch ground nutmeg
1 c. cream
Salt and pepper

Wash spinach under cold running water and tear off tough stems and any icky leaves. Drain remaining spinach leaves in a colander. Put drained spinach on a cutting board. With a sharp knife, chop spinach into small pieces. Put chopped spinach in a bowl and set aside. Peel garlic. Set aside. Peel onion. Put chopped onion in a 3 1/4 inch quart saucepan. Put bacon on cutting board; cut into small pieces. Add chopped bacon and butter to onion in saucepan.

Set saucepan over medium heat stirring often, cook mixture until onion and bacon begin to brown. then press garlic through a garlic press into mixture in saucepan. Add flour to mixture and stir until blended. Cook mixture 30 seconds, stirring constantly. Add a little chicken broth and stir like mad until well blended. Continue to gradually add broth, stirring vigorously after each addition.

Turn heat to high and bring mixture to a boil, stirring often. Immediately reduce heat and simmer 5 minutes. Add chopped spinach and nutmeg to mixture. Stir well and simmer 15 minutes. Stir cream into mixture. Taste soup and add what you think is the right amount of salt and pepper. heat thoroughly and serve immediately. Makes about 6 cups of soup.