In a medium pot bring 2 cups of water to boil. Dissolve 2 chicken bullion cubes, and add the fresh spinach (stems removed).
2
Cover and reduce heat, stir occasionally, when spinach is softened, add the minced garlic, remove from heat and cover.
3
In a separate pot, melt margarine over low heat. Once melted, slowing incorporate flour small amounts at a time to create a roux (this will be the base of your ''cream'' soup).
4
Once the butter and flour are combined, (will be thick and sticky), slowly add milk. Make sure all ingredients are smooth at this point.
5
Take spinach out of medium pot and puree to desired consistency in a food processor. Add to the roux broth and mix over low heat.
6
To thicken soup, take some broth and incorporate cornstarch, then add cornstarch/broth mixture to soup slowly, until desired thickness of soup is achieved.
7
Can be garnished with sour cream, alfalfa sprouts, or crushed red pepper flakes.
