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Whisk half-and-half and broth into flour mixture. Bring soup to a simmer over medium high heat.
Add 8 cups (5 oz) spinach and cook until tender, 5 minutes. Reduce heat to low.
Puree soup with a handheld blender until smooth.
Stir in remaining spinach, zest, lemon juice, and nutmeg; season with salt and pepper. Serve soup with croutons.
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