Spinach cream soup

1 pound of fresh spinach cooked, drained and finely chopped. Or a pack of frozen chopped spinach
6 Tbs. oil
3 - 4 Tbs. vinegar
5 - 6 Tbs. sugar
1 tsp. salt
1 liter and 1 cup of milk
1/3 cup of sour cream
5 - 6 Tbs. flour

Make a light brown thickening with the oil and 2.1/2 - 3 Tbs. of flour in a medium non stick pot. Add 1 liter milk to it and the cooked, drained finely chopped spinach. Or the melted chopped frozen spinach. Stir it constantly, birng it up to a boil and add the salt to it. Cook it for 4 minutes on low heat.
Mix 2.1/2 - 3 Tbs. of flour into the sour cream and add 1 cup of milk to it.
Mix it well and smooth. While constantly stiring slowly add the sour cream thickener into the pot. Add the sugar and the vinegar to it. Taste to see if more salt, sugar or vinegar is needed. Cook it for 2 minutes. Remove from the heat. Serve it with sunnyside up eggs and home made mashed potatoes.