- 1 ¾ oz butter
- 1 tablespoon all-purpose flour
- 3 cups broth
- 3 cups milk
- crostini (toasted bread croutons)
Put to boil a little spinach, and when it is cooked, remove the liquid by wringing it. Chop it up carefully and, if you wish the soup to be more delicate, use a vegetable mill. Put half the butter into a casserole, and when it has melted, add the flour. Mix and then douse with the stock (or with equal quantities of milk and water). Season with a little salt and boil. Add, then, the spinach, dissolve well in the stock and dilute with a glass of milk. Before serving, add a small piece of butter and some bread croutons.