Twenty Quick Soups by Sarah Tyson Rorer — Read

Wash one quart of nice spinach. Pick each leaf from the stem and throw into a saucepan; stand over the fire for a moment, shaking so that the spinach will not discolor. Sprinkle over a teaspoonful of salt. As soon as the spinach begins to wilt, drain and chop very fine, then pound it to a paste. Put one quart of milk into a double boiler; add one teaspoonful of almond paste unsweetened, and two ounces of pistachio nuts chopped to a powder. Cover and cook twenty minutes. Add spinach, one tablespoonful of butter, one of arrow-root, moistened, and press through a puree sieve. Add a teaspoonful of salt, dash of paprica, and serve. Nice for green lunch.