Spinach and almond soup

Put the spinach into a large saucepan with the stock reserving a few leaves for the garnishing Bring to the boil then reduce the heat and simmer for 5 minutes Stir in the ground almonds and seasoning and simmer for 2 minutes Remove from the heat and leave to cool a little

Pour into a food processor and blend to a smooth pure Alternative use a hand blender Add the cream return to the pan and reheat gently do not let the soup boil Serve topped with the cheese and sprinkling of black pepper and garnish with the reserved spinach leaves