Slightly sauté the spinach. Then in a separate, small saucepan melt the butter with the flour. Add the stock, the herbs of your choice and season well. Add the melted spinach to the saucepan and let it cook for about 20 minutes. Mix or blend the soup and finish it with fresh cream and a beaten egg yolk. Add lemon juice if you like. You can garnish with chopped dill or with baby spinach leaves. Enjoy!