Cream of Spinach Soup

3/4 lb spinach
4 c chicken broth
4 tbsp butter
2 tbs flour
1 tbsp lemon juice
1 c cream
salt
freshly ground pepper

Put the spinach and broth in a pot and simmer for 10 minutes. Puree in a blender or food processor. Melt the butter in a large pot, stir in the flour, and cook slowly, stirring, for several minutes. Stir in a little of the puree and then add the rest. Bring the soup to boiling point, stirring constantly. Stir in lemon juice, cream, and salt and pepper to taste.

-Laura Sprague, The Fannie Farmer Cookbook