Cream soup with spinach

Ingredients:

• 2 tbsp. l. olive oil
• 280 g of small spinach
• 2 cloves garlic, crushed
• 4 tablespoons salted butter
• Half a medium onion, chopped
• 1/4 cup flour
• 3 cups whole milk + more as needed
• 1/4 tsp cayenne pepper + more to taste
• Chopped fresh parsley and/or chives, for serving

Preparation:

1. Heat olive oil in a large skillet over medium heat. Add spinach and garlic and cook, stirring constantly, until the spinach wilts, 2-3 minutes. Add the mixture to a blender or food processor, add 1/4 cup hot water, and puree until smooth.
2. In a large soup pot, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes. Sprinkle with flour and stir to distribute the ingredients evenly. Cook for about 2 minutes, then pour in the milk, stirring occasionally. Add 2 teaspoons of salt, cayenne pepper, and a few grinds of freshly ground black pepper. Cook, stirring constantly, until the soup thickens slightly, about 5 minutes.
3. Add the chopped spinach to the soup and simmer until thickened, another 3-5 minutes. If the soup is too thick, add a little more warm water or milk. Taste and add salt and pepper if needed. Ladle the soup into bowls and sprinkle each serving with parsley and/or chives.