1 cup frozen spinach, thawed 1/4 cup onion, chopped 1 clove garlic, peeled 1 3/4 cups water, divided use 1 1/2 cups milk 1 tablespoon salt 1 pinch ground black pepper 2 tablespoons cornstarch 3 tablespoons milk 1/8 teaspoon hot sauce
Combine spinach, garlic and as much water as necessary (generally 1/4 cup is ample) in a food processor; process to form a puree.
Combine the spinach puree with 1 1/2 cups water in a 3-quart stainless steel saucepan over medium-high heat; bring to a boil. Add milk, salt and pepper; cook for 2 minutes. Reduce heat to low.
Stir together cornstarch and skim milk in a cup. Gradually add to the saucepan, stirring, until the soup is thickened to desired consistency. Strain if you prefer a smooth texture. Serve hot, topped with the hot sauce to taste.