Simply Spinach

Makes 6 cups

2 tablespoons butter
1 cup chopped onion
1/2 cup finely chopped carrot
1/3 cup all-purpose flour
1/4 teaspoon ground nutmeg
4 cups fat-free chicken or vegetable broth
1 cup skim milk
6 cups fresh baby spinach
1-12oz can evaporated fat-free milk
Salt and pepper to taste
1/2 cup sliced almonds, toasted, optional
2 tablespoons grated Parmesan cheese

In a large non-stick pot, melt the butter and saute the onion and carrot until tender, about 7 to 10 minutes. Add flour and nutmeg, stirring and gradually add broth mixing until smooth. Add milk and bring to a boil over medium heat, stirring constantly until smooth and thickened, about 10 minutes. Add spinach and cook until it begins to wilt. Stir in evaporated milk and season with salt and pepper.

To prepare and eat now: Eat when ready with toasted almonds and sprinkle with Parmesan cheese.
To freeze: Cool to room temperature, then transfer to freezer containers, label, and freeze. Recommended freezing time: up to 4 months.
To prepare after freezing: Remove from freezer to defrost. Reheat in a non-stick pot over a low heat. Alternately, you can reheat in the microwave.