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Creamy Spinach Soup

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

1. Combine spinach, garlic and as much water as necessary (generally 1/4 cup is ample) in a food processor; process to form a puree.
2. 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.
3. 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.

Makes 4 servings.