2 bunches spinach, shredded
1/2 cup bean sprouts
1 teaspoon butter
1 bay leaf
1/2 onion, chopped
2 stalks celery, chopped
Salt to taste
White pepper powder, to taste
1 teaspoon fresh cream

Melt butter in a saucepan and add bay leaf, chopped onion, chopped celery and sauté until onion is transparent.
Add spinach, stir for a minute, add half of the bean sprouts and stir well.
Add four cups of water and cook till spinach is done without getting discoloured.
Remove, cool and strain, do not discard the liquid. Remove the bay leaf and puree the spinach till smooth.
Put it back in the pan. Add only as much liquid as needed to get the correct consistency.
Reheat and add salt, white pepper powder and remaining bean sprouts. Bring to a boil.
Serve hot garnished with fresh cream.