- Olive oil - 2 items. spoons
- Spinach - 280 Grams
- Garlic - 2 Teeth (finely chopped)
- Oil - 4 items. spoons
- Medium Onion - 1/2 Pieces
- Flour - 1/4 cup
- Whole Milk - 5 Cups
- Kosher salt - 2 teaspoons
- Cayenne pepper - 1/2 Teaspoon (optional)
- Freshly ground black pepper - - To taste
- Cheese Gruyer - 120 Grams (any others also fit perfectly)
Finely chop the garlic. In a frying pan, heat a little olive oil (over medium heat). Add the spinach. And fry it for several minutes, stirring constantly. Then, place the spinach in the blender bowl. Add some hot water. Grind the spinach in a homogeneous mass. Then, in a saucepan, cook onion over medium heat. Just throw along with butter. And when the onion is soft ... Add flour. Well stir and allow to prepare for 1-2 minutes. Then, pour in whole milk. Next, add seasonings. Kosher salt ... ... and cayenne pepper. Stir well and cook for 5 minutes. Then, add the spinach puree. Cook stirring for 3-4 minutes. Turn off the cooker and let the soup stand on the cooling tile for at least 10-15 minutes. Try to taste, if there are not enough seasonings, add. Pour the soup into a bowl (or bowl) ... Sprinkle with grated cheese and add a little pepper. Stir, lightly, and can be served to the table. Bon Appetit.
Servings: 8