Fry the chopped spring onions and garlic in a pot until soft
Add the washed spinach leaves. Put the lid on and wait until they are wilted
Pour over 500 ml good quality chicken stock. I find the taste of chicken stock richer and more interesting, but obviously vegetable stock would work fine as well
Add the mint leaves and blend with a stick blender or in a food processor until smooth.
Stir in 2 tablespoons of cream and add salt and pepper to taste
Notes
Serve with more cream drizzled on top and a pinch of sumac.