Ingredients
4 cups chicken stock
1/2 cup yellow onion grated
1/2 cup carrot, grated
1 t kosher salt
1/2 tsp freshly ground pepper
1/4 tsp freshly grated nutmeg
6T butter
6 T all purpose flour
1 cup milk
8 cups spinach, stemmed, thinly sliced into ribbons
2 cups heavy cream
1 T lemon zest, minced
Preparation
for soup base, simmer broth, onion, carrot and seasonings in stockpot for 15 minutes. Melt butter in saucepan over low heat. Whisk in flour until smooth. Whisk milk into butter mixture, stirring to prevent lumps. Cook 2 minutes. Stir into simmering soup base. Add the spinach to the soup and cook just to wilt, 1 minute. Off heat add cream and zest
