spinach soup

this is one of my favorite soups

for the soup base -
simmer:
4 cups chicken broth
1/2 cup yellow onion, grated
1/2 cup carrot, grated
1 tsp kosher salt or to taste
1/2 tsp freshly ground pepper
1/4 tsp freshl grated nutmet

for the white sauce -
melt 6 tbl unsalted butter,
whisk in:
6 tbl all purpose flour
whisk in:
1 cup milk (whole or 2 pct)

stir into the soup base:
prepared white sauce
8 cups spinach, stemmed, thinly sliced into ribbons

off heat , add:
2 cups heavy cream
1 tbl lemon zest, minced

for the garnish -
toast in 2 tbl butter:
1/2 cup sliced almonds

putting it together -
1. for the soup base - simmer broth, onion, carrot and seasonsing in stockpot for 15 minutes

2. for the white sauce, melt butte in saucepan over low heat, whisk in flour until smooth.

3. whisk milk into butter mixture, stirring to prevent lumps, cook 2 minutes to eliminate floury taste. stir into simmering soup base.

4. add the spinach to the soup and cook just to milt, 1 minute. off heat add add cream and zest

5. for the garnish, melt butter in a small saute pan over low heat. add almonds and toast until they begin to brown, about 5 minutes, stirring often. sprinkle 1 tbl almonds over 1-cup servings of soup.