Spinach-Provolone Soup - cooking recipe

Ingredients

1 (10 ounce) package frozen chopped spinach, thawed and undrained
1/2 cup chopped onion
1/2 cup diced carrot
1/2 cup sliced celery
1/4 cup diced sweet red pepper
3 tablespoons butter, melted
3 tablespoons all-purpose flour
3 cups skim milk
1 cup low-fat chicken broth
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/8 teaspoon lemon pepper seasoning
3/4 cup shredded provolone cheese (3 oz.)
4 slices bacon, cooked and crumbled

Preparation

Puree spinach in food processor.
Saute onion, carrot, celery and red pepper in butter in a large, heavy saucepan.
Add flour, stirring until smooth.
Cook, stirring constantly 2 minutes.
Gradually add milk and chicken broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Stir in spinach, salt, nutmeg, and lemon-pepper.
Cook until thoroughly heated.
Sprinkle each serving evenly with probolone cheese and crumbled bacon.