Creamy Spinach Soup

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.