Spinach Soup

FOR THE SOUP BASE;
4 c. chicken broth
1/2 c. yellow onion, grated
1/2 c. carrot, grated
1 tsp. kosher alt
1/2 tsp. pepper
1/4 tsp. nutmeg
FOR THE WHITE SAUCE;
Melt 6 tbs. unsalted butter , whisk in, 1 c. milk.
Stir into soup base:
prepared white sauce, 8 c. spinach, stemmed, sliced into ribbons.
OFF HEAT ADD;
2 c. heavy cream,1 tbs. lemon zest., minced
FOR THE GARNISH;
toast in 2 tsp. unsalted butter- 1/2 c. sliced almonds
1. for the soup base: simmer broth, onion, carrot, & seasonings in stockpot for 15 min.
2. For the white sauce- Melt butter in saucepan over low heat, whisk in flour til smooth.
3. Whisk milk into butter mixture, stirring to prevent lumps Cook 2 min. to eliminate
floury taste. Stir into simmering soup base.
4. add spinach to the over low heat, add almonds and toast about 5 min.
Sprinkle 1 tbs. almonds over 1 c. servings of soup.soup and cook just to wilt 1 min. off heat , add cream and zest.
5. for the garnish: melt butter