Spinach Soup

from Jiggs Lemieux

I tried this and while the color is pretty gross, it actually does taste quite good.  It was just a little spicy for us, so I will probably use less cayenne pepper if I make it again.

2 tablespoons olive oil

10 ounces fresh spinach

2 cloves finely minced garlic

4 tablespoons butter

1 medium onion, diced

1/4 cup flour

5 cups whole milk (I used 2%)

2 teaspoons kosher salt

1/4 teaspoon cayenne pepper

freshly ground black pepper to taste

grated or shredded gruyere (it's so expensive) or swiss cheese (what I used)

In a large skillet heat the oil over medium heat.

Add the spinach and garlic and cook down for 2-3 minutes stirring till wilted.

Add spinach to a blender or food processor and pour in the liquid from the skillet to measure 1/4 cup (add water if necessary). Blend until completely processed and almost like a paste.

In a soup pot cook the onion in the butter over medium heat until the onions begin to soften and become translucent.

Sprinkle the flour over the onions and stir to combine.  Cook for about 2 minutes.

Pour in the milk, stirring to combine.

Add salt, pepper, and cayenne pepper and stir to combine.

Cook over medium heat for around 5 minutes, stirring constantly.

Pour in the pureed spinach and cook another 3-5 minutes until the soup has thickened.

Check the seasonings to taste, pour into a bowl and add a little grated cheese.