Instructions: Melt butter in soup pot. Saute diced onions in butter until translucent. Place garlic cloves, sprinkled with a bit of olive oil, in a shallow pan, cover with aluminum foil and roast at 350 degrees for about 12 to 15 minutes. Garlic should turn golden and very soft to the touch.

Meanwhile, clean and remove stems from fresh spinach, steam for two to three minutes and shock in cold water. Drain well.

Add flour to butter and onions to make a roux, cooking three to four minutes on low to medium heat. Add water, stirring to incorporate.

Simmer for about 10 to 12 minutes.

Remove garlic from oven and run through a food processor or chop by hand. Garlic should form a smooth paste.

Add spinach and roasted garlic to soup, as well as cream, salt and pepper.

Garnish with gorgonzola or blue cheese.

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