cheesy milk soup with spinach

2016-11-24

Milk soup all by itself is rather bland. This adds some extra flavor.
Notice the close similarities to the Artichoke Soup recipe.

This is what you need for 2 servings:

1 cup finely chopped spinach
4 cups milk, warm
2 tbsp. butter/oil
2 tbsp. flour
S&P, nutmeg
optional:
- ½ cup grated mozzarella / cheddar mix
  or other melting cheese
- 1 hot red chile pepper or powder

Pic1: milk soup with spinach

Pic2: hot red peppers
Pic3: cheese
Pic4: spinach

Sauté the flour in the butter for several minutes.
Start whisking in the milk in small quantities when the dough starts smelling like cookies, but before it starts browning.
Add S&P, nutmeg, red hot pepper to taste.
Bring to a boil and let simmer 10-15 minutes while whisking frequently.
Add the cheese. Stir until completely melted.
Add the spinach.
Simmer over low heat for 5 minutes.
Stir frequently to prevent burning.
Serve and enjoy.
Serving suggestion:
- Serve with toasted bread. Break the bread in the soup.