1 pt. milk. 1 pt. spinach leaves. 1 oz. chopped pistachio nuts. 2 tablespoonfuls butter. 2 tablespoonfuls arrowroot. 1/2 teaspoonful almond paste. Salt and white pepper.

Put 1 pt. of milk over the fire in a double boiler and add the chopped nuts (made as fine as powder) and the almond paste. Mix well and boil 20 minutes. Pick over 1 pt. of fresh spinach, removing stems and ribs of the leaves, and boil what is left in a very little salted water. When tender, drain and chop fine, then press to a pulp with a potato masher. Add it to the soup, mix, then add the butter. Moisten a tablespoon of arrowroot with a little cold water, add a little of the hot liquid to it, and then stir into the soup and cook until it is as thick as thin cream. Add pepper and salt, and serve.