Serves 8-10

6 Tbs. unsalted butter
6 Tbs. flour
2 tsp. sweet paprika
2 cloves garlic, chopped
6 cups milk
2 tsp. fine sea salt
1⁄2 tsp. pepper
1 lb. chopped spinach leaves

Melt the butter in a soup pot over a medium flame. Add the flour, paprika and garlic, stirring well. Gradually add the milk, whisking constantly. Continue stirring until the milk is thickened and creamy. Add the salt and pepper. Over low heat, stir in the spinach. Simmer gently until the spinach is wilted. Serve warm.
(Rebecca Ets-Hokin)