Spinach Soup

Ingredients

• 1 lb Fresh spinach leaves (Young, freshly gathered if possible)
• 1 small head Lettuce head (Romaine or Butterhead work well)
• 0.5 cup Sorrel leaves (Optional, adds a lemony tartness)
• 2 oz Butter (Approximately 4 tablespoons)
• 2 tbsp All-purpose flour
• 2 cups Vegetable stock or water (Sufficient to moisten the vegetables)
• 1 pinch Dried thyme
• 1 quart Whole milk
• 1 tsp Salt (Adjust to taste)
• 0.5 tsp Black pepper (Adjust to taste)

Instructions

1. 1Thoroughly wash the spinach, lettuce, and sorrel. Roughly chop the lettuce and spinach into smaller pieces.
2. 2Bring a large pot of water to a boil. Add the spinach, lettuce, and sorrel. Boil for exactly five minutes.
3. 3Drain the greens and immediately throw them into a bowl of cold water (or ice water) to preserve their bright green color. Remove from the water and squeeze out as much moisture as possible.
4. 4In a stew-pan or soup pot, melt the butter. Add the flour and stir continuously until the mixture is thoroughly mixed and begins to 'frizzle' (bubble and cook slightly without burning).
5. 5Add the squeezed spinach, lettuce, and sorrel to the roux. Stir round and round in the pan until the vegetables are well coated and mixed with the butter/flour mixture.
6. 6Add sufficient vegetable stock or water to just moisten the vegetables (about 2 cups). Add a pinch of thyme. Bring to a boil and let it simmer for about twenty minutes.
7. 7While the soup base is simmering, pour the milk into a separate saucepan and bring it to a boil.
8. 8Once the vegetables have simmered for 20 minutes, pour in the boiled milk. Season with salt and pepper to taste, stir well, and serve immediately.