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Cream of Spinach Soup

Pick over and wash very thoroughly 2 quarts of spinach; change the water four or five times to make sure that all sand is removed. Have ready a large kettle partly filled with boiling salted water; boil for fifteen minutes, drain and drop into cold water (this heightens the color); drain again, pressing as dry as possible; then chop and pound to a pulp. Have ready I quart of thin white sauce made with 2 scant tablespoonfuls of butter, 3 tablespoonfuls of flour and I quart of milk. Add a little of this, a spoonful at a time, to the pulp, stirring and rubbing that it may be smoothly blended. Put on the fire and stir almost constantly until the soup reaches the boiling point; add salt and pepper to taste, and strain. Return to the fire until scalding hot, then serve with tiny croutons or add 1/2 cupful of whipped cream.