Spinach Soup - cooking recipe

Ingredients

3 Tbsp. butter
3 Tbsp. flour
6 c. chicken stock
1/2 c. dry white wine
2 carrots, pared and diced
2 medium zucchini (Italian squash), diced
1/4 c. fresh parsley, minced
1 lb. broad-leaf spinach, well-rinsed and stemmed
1 c. heavy cream
white pepper
finely chopped white onion for garnish

Preparation

In a large saucepan, melt butter over low heat.
Add flour and blend well.
Continue cooking 2 minutes.
Whisk in stock and wine. Add carrots, zucchini and parsley.
Cover and simmer until carrots are soft, about 20 minutes.