Spinach Velouté

Instructions

1. 1

   Heat the olive oil in a large saucepan over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.

2. 2

   Add the diced onion to the saucepan and cook until it is translucent, about 5 minutes.

3. 3

   Add the flour and cook for 1 minute, stirring constantly.

4. 4

   Gradually add the creamy broth, whisking continuously to avoid lumps.

5. 5

   Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.

6. 6

   Use an immersion blender to puree the soup until smooth, or allow it to cool and puree it in a blender.

   Tip: Be careful when blending hot soup.

7. 7

   Return the soup to the saucepan and add the heavy cream. Heat over low heat until warmed through.

   Tip: Do not boil the soup.

8. 8

   Stir in the chopped spinach, salt, and pepper. Cook until the spinach is wilted, about 2 minutes.

9. 9

   Taste and adjust the seasoning as needed.

10. 10

    Serve hot, garnished with a sprinkle of paprika and a few black pepper mills.

    Tip: Optional: serve with a swirl of cream or a side of crusty bread.