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4  cups spinach leaves
2  cups chicken stock
1  onion chopped
1  cup milk
2  tablespoons plain flour
1  tablespoon fresh cream
2  tablespoon butter
salt and pepper to season

Wash the spinach leaves and discard the thick stems. Boil along with the chicken stock  for 8-10  minutes or till the spinach is well cooked. Cool and puree in a blender. Keep aside.

Heat the butter in a pan. Add the chopped onions and sauté on medium heat for 3  minutes or till the onions are transparent. Now, add the plain flour and fry briefly on low heat. Add the salt and pepper. 

Add now the spinach puree and milk. Simmer on low heat for 5 minutes. Top with fresh cream just before serving.



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