Wash and remove stems and bruises from spinach. Cook until tender in a small amount of water. Drain, cool, squeeze out moisture, and finely chop. Simmer shallots until just translucent in butter in a saucepan large enough to accommodate all the ingredients. Add remaining ingredients and toss lightly until the cheddar melts and everything is thoroughly mixed.

Blanch almonds in butter. Strain and save butter in pan. Gently cook pepper in butter until translucent. Do not overcook or it will be bitter. Bind up pepper and butter with flour. Add hot cream and salt to taste. Toss in cheese and stir until melted. Makes about 2 cups