|Homemade chicken stock||4 Cup (64 tbs)|
|Fresh spinach||1 Bunch (100 gm), rinsed and stemmed|
|Heavy cream||1⁄3 Cup (5.33 tbs)|
|Fresh dill||2 Teaspoon, finely chopped|
|Black pepper||To Taste|
1. In a medium saucepan, bring stock to a boil.
2. Place spinach in food processor fitted with the steel blade, or in a blender. Add about 2 cups stock to spinach. Process ~ 60 seconds.
3. 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.