Mollie Katzen Moosewood Cookbook Cream of Spinach Soup
40 minutes to prepare 4-6 servings
1 clove garlic
Cover w/ water. Steam until tender. Puree in it's own water.
Steam 1lb. spincah in 1 cup water till wilted. Puree.
Make roux by whisking 1/3 cup flour into 1/3 cup melted butter. Whisk in 2 cups milk and cook over very low heat, stirring, until thickened.
Add the spinach to the roux, along with:
1/2 tsp. salt ( or more)
1/2 tsp. basil
(any fresh herb like parsley or marjoram)
Add first mixture to second. Adjust seasoning and, if too thick, add milk.
Heat (very low flame) and stir till smooth, creamy, green, fragrant.