- olive oil - 1 cup
- garlic - 3 teeth
- corn flour - 1/2 cup
- Parmesan cheese - 1/2 cup
- spinach - 3 cups
- salt - 1 teaspoon
- Freshly ground pepper - - To taste
- lemon - 1 piece (sliced)
Heat 1/4 cup of butter in a medium saucepan over medium heat. Fry the garlic until the fragrance appears, about 1 minute. Add 6 cups of water, bring to a boil. Whisk constantly, add corn flour. Reduce the fire to medium. Cook, stirring, until the soup is slightly thickened a little, about 8 minutes. Add the cheese and 1/4 cup of butter. Cook, stirring, for about 1 minute. Add the spinach and salt. Cook, stirring until the spinach turns bright green, about 1 minute. Divide the soup into 4 plates, add to each 1 teaspoon of oil. Season the soup with pepper and serve with lemon wedges.
Servings: 4