| Method
1. Melt butter in a sauce pan and then add bayleaf, chopped onion, chopped celery and sauté until onion is transparent.
2. Add spinach, stir for a minute, add half of the beansprout and stir well.
3. Add 4 cups of vegetable stock/water and cook till spinach is done without getting discolored.
4. Remove, cool, puree it nicely and add salt, white pepper powder and mix well.
6. Reheat and add rest of the beansprout.
7. Serve hot garnished with fresh cream.
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