Creamed Spinach

1. Make white Sauce: Melt 1/2 cup butter or margarine in medium sauce pan over medium heat. Add 1/4 cup all-purpose flour, and cook, stirring until light brown, 3 to 5 minutes. Stir in 2 T. chopped onions, 1 bay leaf, 1 whole clove and 1/2 tsp. salt. Cook until onion begins to soften, 1 to 2 minutes. Whisk in 12 cups milk of half and half. Stir until sauce begins to thicken, 3 to 5 minutes. Reduce heat to low; cook sauce 5 more minutes until thick and it coats the back of a spoon.

2. Remove sauce from heat; strain through a fine sieve set over a medium sauce pan. Discard onion, bay leaf and clove. Set aside.

3. Meanwhile, bring a large pot of water to boil. Add 3 lbs. trimmed fresh spinach; cook 1 minute. Immediately transfer spinach to a bowl of ice water. Drin in colander; squeeze dry in clean kitchen towel. Transfer to food processor and puree.

4. Stir pureed spinach into white sauce. Cook over low heat until heated through, 5 minutes. Stir in 2 T. softened butter or margarine, 1/2 tsp. salt and 1/4 tsp. freshly ground pepper.

Makes 3-1/2 cups.

Source: Ruth's Chris Steakhouse