Emerald Soup

5 green onions, chopped (2/3 cup)
4 large cloves garlic, minced
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
3 cups chicken broth
3 1/2 cups half-and-half or light cream
1 teaspoon finely shredded lemon peel
1/4 teaspoon ground white pepper
1/4 teaspoon ground nutmeg
1/8 teasponn ground red pepper
6 cups fresh spinach leaves, chopped
1 cup watercress, chopped
salt (optional)

Cook onion & garlic in butter or margarine in a large saucepan over medium heat for 3 to 5 minutes or until onion is tender. Stir in flour & cook for 2 minutes. Carefully stir or whisk in broth. Cook & stir or whisk about 5 minutes or until thoroughly combined & slightly thickened.

Add half-and-half or light cream, lemon peel, white pepper, nutmeg, red pepper, spinach, & watercress; bring to a gentle boil. Reduce heat, cover, & simmer about 10 minutes or until spinach watercress are tender.

Transfer to blender container. Cover & blend mixture until smooth. Return to saucepan & rewarm if necessary. Season to taste with salt, if desired.

Makes 6 to 8 servings