Ingredients
1 1/4 oz  Chicken Base
3 oz  Onions, chopped
1 oz  Garlic, chopped
5 oz  Bacon, cut to a Brunoise
1 lb 1 oz Spinach, coarsely chopped
2 oz  White Roux
1 1/2 qt  Water
7 oz  Cheddar cheese, grated
1 cup  Heavy cream
Croutons, some, small roasted bread dices
Hacomat, to taste
Black Pepper, to taste
Nutmeg, to taste

Preparation
Sauté the bacon brunoise in some oil. Add the chopped onions and garlic and sauté for a minute. Add water and ChickenBase and bring to a boil. Blend in the White Roux and simmer for 3 minutes. Add the spinach and bring to boil again. Round off with the heavy cream and season to taste.

Setting
Serve the soup in bowls, garnish with grated cheddar and serve the croutons as a side.

Specialty Ingredients
#412   HACO-Swiss CHICKEN BASE
#950   HACO-Swiss WHITE ROUX
#513   HACO-Swiss HACOMAT SEASONING