Two quarts spinach. One quart milk. One tablespoonful each of flour and butter. Salt and white pepper to taste. Tiny pinch of soda.

Wash the spinach thoroughly, stripping each leaf from the midrib. Put the leaves on in a double boiler, with the soda, and cook an hour, or until tender. It is not necessary to have any water in the inner vessel. When the spinach is cooked soft rub it through a colander. Make a roux of the butter and flour, add the milk and the pulped spinach, season, and serve. A delicious as well as a pretty soup.