How to Make Spinach Soup

• Pour 1 teaspoon oil to a pot and saute sliced garlic for 1 minute.
• Add the spinach and saute until it wilts and the raw smell has gone completely. This will take about 5 to 6 minutes.
• Cool this and blend to a smooth puree with ½ cup water or stock/broth.
• Melt butter in the same pot and reduce the heat to low. Add 1 bay leaf and cinnamon. Let them sizzle in the butter for a minute.
• Add flour and saute until it loses the raw flavor, for 2 to 3 minutes. Do not brown the flour.
• Pour milk slowly and mix well. Simmer and let it cook until slightly thick.
• Then add sugar, black pepper, spinach puree and ½ cup more liquid (stock/broth or plain water).
• Bring this to a gentle boil and add cream.
• Let it simmer until the soup thickens and all the raw flavor of spinach is gone. (for about 3 to 4 mins). Taste test and adjust the seasoning.
• Turn off the heat and cover the spinach soup. Bay leaf and cinnamon will continue to infuse their flavors so keep them in the soup until you serve.
• Pour spinach soup to serving bowls and garnish with cream, black pepper and red chili flakes. Serve hot or warm with croutons or cheese toast.