• 2 lb. spinach
• 1 small onion
• 1 oz. butter

Shred the spinach, chop the onion, and fry lightly in the melted butter for 10 min. Boil the stock and pour over the spinach and onion; simmer for 10 min. Rub through a hair or nylon sieve, add the milk to the purée. Measure the soup and thicken with ½ oz.