1 lg. bunch or bag fresh spinach (remove stalk)
4 c. chicken broth
1 lg. onion, chopped
3-4 cloves garlic, chopped fine
1/2 c. butter, butter
1/4 c. flour
1/2 c. half & half
1/2 c. heavy cream
Salt & pepper to taste
Garnish with shredded carrots

Rinse spinach very well and rip apart or chop; cook 5-10 minutes until tender in the chicken broth. Saute garlic and onions in butter and add flour. Add all ingredients together (except creams) in small batches - puree it together (in blender or food processor). Refrigerate if want for next day or later. Just before serving add mixture and creams, salt and pepper. Heat to hot, Not boiling. Serve with carrot garnish.