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Tip: our spinach comes from our kitchen garden, but it was about to get ruined by the weather so we cooked it quickly (to put in the freezer) to save our lovely fresh spinach.
RINSE the spinach leaves to get rid of any dirt or sand. PEEL and chop the shallots and garlic cloves. ROAST the pine nuts in a dry skillet and set aside. HEAT olive oil in the large pan and saute the chopped garlic and shallots.
After a few minutes, ADD the spinach leaves in batches and pour in half of the vegetable stock. Bring to a boil and then immediately turn down the heat.
Don't let the soup boil, otherwise the spinach will lose its beautiful green color. BLEND the spinach mixture and set aside.
COMBINE a bit of the milk and cornstarch in the small bowl and mix well using the fork. POUR the rest of the milk in the large pan and heat on medium heat. POUR the cornstarch mixture into the hot milk and whisk well.
The mixture will thicken so keep on whisking to prevent is from burning and creating lumps. ADD the grated cheese and again, mix well. POUR the blended spinach mixture and the rest of the vegetable stock into the milk and cheese mixture.
HEAT it up shortly, remind the green color, keep on whisking until the soup is smooth and season with pepper and salt.
SERVE with goat's cheese, roasted pine nuts and if you like an extra spoonful of creme fraiche. Enjoy!