Cream of Spinach Soup

Two 10-ounce packages cream of spinach soup

2 tablespoons chopped onion

1/2 teaspoon salt

1/4 teaspoon nutmeg

1 cup chicken broth

3 tablespoons butter or margarine

3 tablespoons flour

2-1/2 cups milk

Grate lemon peel, for garnish

In medium saucepan, cook frozen vegetables and seasonings in chicken broth as indicated in directions. Puree in blender or food processor. Strain, if desired and set aside.

In same saucepan, melt butter or margarine. With wire whisk, stir in four and cook, stirring constantly, until smooth and bubbly, about 1 minute. Slowly blend in milk. Bring just to a boil, stirring frequently with whisk. Stir in pureed vegetable mixture. Heat through, garnish if desired.

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Cajun Country -- New Iberia, Louisiana