Spinach Soup - cooking recipe

Ingredients

1 lb. fresh spinach or 20 oz. frozen, chopped spinach
4 Tbsp. butter
2 Tbsp. flour
1 garlic clove, mashed
6 to 7 c. hot chicken or beef bouillon
3 Tbsp. yellow cornmeal
salt
pepper

Preparation

Trim and wash the spinach, using several changes of water. Drain.
With the water clinging to the leaves, place the spinach in a large saucepan. Cook, covered, over high heat for 3 to 4 minutes; drain well. Chop spinach fine.
If frozen spinach is used, cook according to package directions and drain well.
Heat the butter in a large saucepan.
Stir in flour and the garlic clove. Cook, stirring constantly, for 2 minutes. Add spinach and 1 cup of the bouillon. Simmer, covered, over low heat for 5 minutes, stirring occasionally. Stir in remaining bouillon and simmer, covered, for 10 minutes. Slowly stir in the cornmeal, taking care not to make any lumps. Cook, stirring frequently, for 5 more minutes. Check the seasoning (the bouillon may be salty) and, if necessary, add a little salt and pepper. Serve hot.