Creamy Spinach and Carrot Soup

This colorful soup was surprisingly tasty – we’ll have it again, and I’m not a real spinach fan.  I used my food processor to shred the carrots and then chop the onions.  I used home canned chicken broth and I had saved some orange zest in the freezer from making ambrosia.  I think the orange flavor makes this soup as good as it is.
I made this a second time, and used up some fresh spinach I had on hand - the same weight as frozen spinach - my husband simply cut it in shreds.  It was delicious too - and a good way to use up an oversupply of fresh spinach.

Creamy Spinach and Carrot Soup

  3        Tablespoons  Butter

  1        Cup  Onion -- chopped

  2        Tablespoons  Flour, All-purpose

  1        Cup  Half and Half

  10 ¾ Ounces  Chicken Broth

  1        Cup  Carrots -- shredded

  10      Ounces  Frozen Spinach -- thawed and drained

     ¼    Teaspoon  Salt

     ¼    Teaspoon  Pepper

            Pinch  Nutmeg

            Orange Zest

In a 2 quart saucepan, melt butter, add onion.  Cook over medium heat, stirring occasionally, until onions are tender, 5-6 minutes.

Stir in flour until smooth and bubbly, 1 minute.

Stir in half and half and chicken broth.  Add remaining ingredients EXCEPT orange peel.  Continue cooking over low heat until soup is heated through, stirring occasionally about 12-15 minutes.

Garnish with strips or zest of orange peel.

4 servings - about 1 1/2 cups each. 

2010 cost:  $2.72 or 68¢ per serving.

  "Land O'Lakes Treasury of Country Recipes 1992 p 80"

Per Serving : 230 Calories; 16g Fat (61.9% calories from fat); 7g Protein; 16g Carbohydrate; 4g Dietary Fiber; 46mg Cholesterol; 554mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Non-Fat Milk; 3 Fat.