SPINACH & CARROT SOUP with Herbes de Provence

I recently purchased a really great cookbook from a used bookstore entitled Land o Lakes Treasury of Country Recipes published in 1992 but copyrighted in 1987. Unfortunately it is not available from booksellers like Barnes & Noble or from their “out-of-print” service provider. I did, however, discover that the book is still available from the Land O Lakes Company via their website if you'd like to get a copy foryourself. Visit http://www.landolakes.com/bakersStore/cookbookSales.cfm to learn more.

This recipe is my “lavenderized” version of the Creamy Spinach & Carrot Soup from the Land o Lakes Treasury of Country Recipes Cookbook. 

3 Tablespoons Olive oil

2 medium brown onions, chopped

2 Tablespoons All-purpose flour

2 medium carrots, shredded

½ Tablespoon sugar

½ Tablespoon Homemade Herbes de Provence (*see recipe below)

½ teaspoon Seasoned Pepper, such as Lawry's brand

½ teaspoon sea salt (or to taste)

4 cups chicken stock (**see note below)

1- 5 oz. can Fat Free evaporated milk 

1- 10 oz. package frozen chopped spinach, thawed

Sea Salt & freshly ground black pepper, to taste

Garnish with fresh orange zest

In a soup or stockpot heat the olive oil & sauté the onions ‘til translucent & starting to brown. Add the carrots & sauté briefly. Next add the sugar, herbes de provence & seasoned pepper & sauté briefly as well to release the flavors. Stir in the flour until smooth and bubbly and slowly add the chicken stock & evaporated skim milk. Add the spinach and bring all to a simmer & cook over low heat for 10–20 minutes. Garnish with fresh orange zest & freshly ground black pepper.