2 tbsp. chopped onion
1 sm. garlic clove
1 tbsp. butter
2 c. chicken broth
1/4 tsp. tarragon
1/8 tsp. nutmeg
Dash white pepper
1 (10 oz.) frozen chopped spinach
1 tsp. lemon juice
1 c. light cream
1/4 tsp. garden cafe spice salt (optional)
Sour cream or chopped bacon

Saute chopped onion, thawed spinach and garlic (minced) in butter until translucent. Add 1 cup chicken broth, tarragon, nutmeg and pepper and let cool to lukewarm.

Puree in a blender until smooth. Add cream, second cup of chicken broth, salt and spice to taste and heat to simmering. Serve garnished with sour cream and/or chopped crispy bacon. Serves 4-6.