Fresh Spinach Soup

• 2 pounds fresh spinach leaves
• 4 tablespoons butter
• salt and freshly ground black

Wash the spinach leaves, changing water several times; drain them thoroughly. Put spinach in a thick-bottomed saucepan with butter, and simmer gently, stirring continuously, until spinach is soft and tender.

Whisk in electric blender or put through a wire sieve. Season to taste with salt and freshly ground black pepper. Combine with cream and chicken stock, and heat through. Serve immed