adapted from tasty kitchen
Prep time: 10 minutes
Cook time: 15 minutes
(spinach: .80, butter: .15, milk: .40, cheese: .25, other stuff: .05)
1 Tbsp olive oil
1 clove garlic, minced
5 oz. baby spinach (about 1/2 bag)
2 Tbsp water
2 Tbsp butter
1/4 of an onion or 1/2 tsp onion powder
2 Tbsp flour
2 1/2 C milk (or 2 C milk and 1/2 C cream for those who missed the fact that it's January and there are things called resolutions in January, right?)
1/2 tsp salt
maybe a dash of cayenne too
maybe a dash of chicken bullion granules if you're still not quite feeling it or a bit more salt
1/4 C Parmesan cheese and more for serving (cheddar or goat cheese wouldn't do you wrong either)
In skillet, heat oil. Add spinach and garlic and stir constantly as the spinach wilts. (Even your picky eaters will like how this smells; then they'll see it and say 'gross.' But it still makes you believe there's hope.)
Put this in a small blender with 2 Tbsp water and blend. You can get it super smooth or leave it a little more spinach-y and textured. If you don't have a small blender, just hold off on blending till you have some milk-mixture to throw in there.
Melt butter in saucepan and add onion.. Cook until onion soft (or until onion powder is fragrant). Whisk in flour and cook for 30-60 seconds, whisking all the while. Add milk and whisk it in until there are no lumps. Heat this at medium until it begins to thicken. (At this point, you can add some of this mixture to your spinach if you weren't able to blend it before--now you can puree it in a bigger blender).
Add spinach mixture to milk mixture in the saucepan and heat until it's a thickness you enjoy in your soup. Add salt, pepper, cayenne and then taste. Add more salt or a bit of chicken bullion if it needs it. Add cheese and whisk that in. Taste it and add more if it needs it.
Serve with a bit of cheese served on top and a crusty bread thereby, or some saltines in a pinch.
Posted by The Tasty Cheapskate: tastycheapskate.blogspot.com