1/2 kg spinach,
60 g butter,
2 tbsp plain flour,
500 ml milk,
pepper,
salt
Boil the chopped spinach in salted water for about 15-20 minutes, drain, leave to cool for 10-15 minutes, then puree. Heat a pan, melt the butter, add the flour, stir well, fry for 1-2 minutes, then add the pureed spinach. Add the milk and 200 ml of the water in which the spinach was cooked. Simmer for 5-10 minutes and season with pepper.
Serve with croutons (bread cubes fried in butter)