Spinach Soup With Gruyere

• 2 Tablespoons Olive Oil
• 10 ounces, weight Spinach
• 2 cloves Garlic, Finely Minced
• 4 Tablespoons Butter
• 1/2 whole Medium Onion
• 1/4 cups Flour
• 3 cups Whole Milk
• 1-1/2 cup Half-and-half
• 2 teaspoons Kosher Salt
• Freshly Ground Black Pepper
• 1/2 teaspoons Cayenne Pepper
• 4 ounces, weight Gruyere Cheese, Grated (other Cheeses Are Fine)

1. 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.
2. 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.
3. Check seasonings, adding more salt, pepper, or cayenne as needed. Serve in a bowl. Add a little grated Gruyere.

olive oil, weight spinach, garlic, butter, onion, ubc, milk, kosher salt, freshly ground black pepper, cayenne pepper, gruyere cheese

Taken from tastykitchen.com/recipes/soups/spinach-soup-with-gruyere/ (may not work)