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.

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