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Butter - 2 tbsp
Shallots - 2  tbsp (finely chopped)
All purpose flour - 1 tbsp
Fish stock - 2 cups
Clam juice - 2 cups
Heavy cream - 1/2 cup
Dry white wine - 1/2 cup
Cooked spinach - 2 tsp (finely chopped)
Salt and pepper to taste

For Topping:
Heavy cream - 1 cup (whipped)


  • Melt butter in a heavy saucepan over medium heat.
  • Add shallots and saute one minute.
  • Sprinkle on flour and cook 5 minutes longer, stirring to prevent scorching.
  • Add remaining soup ingredients. 
  • Bring to a gentle boil  and season to taste.
  • Let soup cool down slightly before pouring into 6 oven proof cup bowls.
  • Top with whipped cream.
  • Quickly place under broiler and glaze until whipped cream is lightly browned.
  • Serve immediately.
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