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Fresh Spinach soup

1 kg Fresh spinach leaves
4 tb Butter
Freshly Ground Black Pepper
300 ml Double cream; (heavy)
300 ml Chicken stock

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 pepper. Combine with cream and chicken stock and heat through, without boiling. serve immediately.

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