1 lb. spinach, fresh or frozen
8 oz. butter
1 c. flour, sifted
1 qt. chicken stock
1 qt. half and half
1 tsp. salt
1/4 tsp. white pepper

Clean spinach, remove stems, cut into 1/2 inch pieces. Steam in 1/2 cup of water until tender. Do not drain. Set aside.

Melt butter in saucepan over medium heat. Add flour to make a roux. Cook for 2-4 minutes. Add chicken stock stirring with wire whip and bring to boil. Turn heat to low. Add spinach, half and half, salt and pepper. Heat, but do not boil.

Chicken Stock: Use homemade, canned, or 4 bouillon cubes dissolved in 1 quart of water.