Ingredients – for about 6 persons about 3 c. of spinach 2 T. butter 2 T. flour 1 c. milk (possibly more) vegetable bouillon cube bread Parmesan cheese salt, pepper Make a white sauce: melt the butter in a saucepan and gradually add flour, stirring constantly in the same direction. Add about 1 tsp. salt and pepper to taste. Add hot milk gradually. Should be creamy. If necessary, add more milk.
Pureé spinach in a blender. Add to creamy white sauce. Heat on low flame, constantly as you gradually add broth you have made with vegetabe bouillon cube (need about 1/2 -1 qt. of broth) – until you have a creamy soup. NB – the more broth you add, the more liquid the soup, so add broth to consistency you prefer (less broth if creamer soup desired).
One of the favorite bouillon cubes here is “Star” brodo but use whatever you prefer. Adjust salt and pepper to taste. Toast bread slices in oven and then cut into cubes.
Pour soup over these crostini onto which you have generously sprinkled Parmesan cheese. Variation: I like to use fresh spinach and instead of using vegetable broth, I use the water (very little) in which I have cooked spinach… and then add just a bit of broth.
You might also wish to add just a touch of grated nutmeg.
