1/4 c. butter
1 med. onion, chopped
1/4 c. all-purpose flour
2 c. milk
1 (14 oz.) chicken broth
1 (10 oz.) pkg. frozen chopped broccoli, thawed
1/8 tsp. nutmeg
1 (10 oz.) pkg. frozen baby carrots, thawed
2 tsp. grated orange peel

Melt butter and add onions. Cook until tender, about 5 minutes. Stir in flour, 1/4 teaspoon salt and 1/8 teaspoon pepper. Blend in milk. Cook, stirring constantly, until thick. Pour half of sauce into another pan.

In 2 cup glass measuring cup, add broth and enough water to make 2 cups. Blend 1 cup mixture into sauce in each pan. To one pan add broccoli and nutmeg. Cook until tender. Pour into blender and puree. Cover. Cook carrots and orange peel in sauce mixture in other pan. Puree.

For each serving, at the same time, ladle equal amounts of broccoli and carrot soups into same bowl. Gently rotate to make swirl. A delicious - and spectacular looking - soup.