A simple afternoon save-the-spinach soup recipe

I opened the fridge today to find out that it got turned up and was very cold. That meant frozen spinach, that I knew would simply liquefy when thawed out. Quick.... a soup to save the spinach!

I didn't have any butter, so a roux was out. Damn. I started with a half milk, half water base. I added garlic, spinach and a ramp (spring leek) pesto made in the spring. Then some fresh basil leaves, a quick cook and a puree with my hand-held blender.

I used some flour (whole wheat) and water and cooked the soup down to thicken it. Seasoned with salt and pepper. Eat.