4 cups of chicken stock 1 bunch fresh spinach, rinsed and stemmed 1/3 cup of heavy cream 2 teaspoons of fresh dill, finely chopped dill, salt, and black pepper, to taste
In a medium saucepan, bring stock to a boil. Place spinach in a blender with 2 cups of stock. Blend thoroughly. Return spinach mixture to saucepan. Stir in remaining stock and the cream. Cook until soup is heated through. Season to taste with dill, salt, and pepper. Serves 4.
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