Prep Time: 5 Minutes
Cook Time: 25 Minutes
■2 Tablespoons Olive Oil
■10 ounces, weight Spinach
■2 cloves Garlic, Finely Minced
■4 Tablespoons Butter
■½ whole Medium Onion
■¼ cups Flour
■5 cups Whole Milk
■2 teaspoons Kosher Salt
■½ teaspoons Cayenne Pepper (Optional)
■Freshly Ground Black Pepper
■4 ounces, weight Gruyere Cheese, Grated (other Cheeses Are Fine)
In a large skillet, heat olive over over medium heat. Add spinach and garlic and cook for 2 to 3 minutes, stirring constantly, or until wilted. Add spinach to a blender or food processor. Pour in 1/4 cup hot water and pulse until pureed. Set aside.
In a large soup pot, cook onion in butter over medium heat until onions begin to soften. Sprinkle flour over the top and stir to combine. Cook for about 2 minutes, then pour in milk, stirring occasionally. Add salt, pepper, and cayenne and stir to combine. Cook over medium heat for 5 minutes, stirring constantly. Pour in pureed spinach, then cook another 3 to 5 minutes until thickened.
Check seasonings, adding more salt, pepper, or cayenne as needed. Serve in a bowl. Add a little grated Gruyere.