Ingredients (will serve 4 'normal' people or 2-3 greedy guts like us):
1 huge bunch of spinach (stalks trimmed)
Good vegetable stock (I used Aneto - all natural, no additives) - around a third of a litre.
Around 1/4 litre of milk
A largish onion finely chopped
Big chunk of butter
Flour a desertspoon or a bit more
2 slices of cured sheep's cheese - though given the choice I would have used a Kraft cheese slice here (something that is normally inedible but comes into its own when used in green vegetable soups)
Cream - a good dash and extra to serve
In a big pot melt the butter and add the onion, fry gently until transparent. Sprinkle flour over the top and blend in to make a thick paste/roux type mixture. Gradually blend in the milk- when dissolved add the stock and bring to the boil - I've been pretty inexact about the quantities of stock and milk but basically they should be 50:50 an reach up to about 2.5 inches above the base of the pot. Add the spinach and cook on a medium heat until wilted and soft. Remove from the heat and blend with a hand blender until smooth. Crumble the cheese into the soup and whizz with blender. Whizz in a little flour if it's too runny. Check seasoning, adding white pepper and salt. Serve with a swish of cream and crusty bread. Enjoy!