In wide kadai add butter. Once melted add bay lead. Saute 5 sec. Now add chopped onion and garlic. Saute until golden brown.

Wash the spinach nicely and add this too in kadai in medium flame. Once spinach shrink cool down completely.

Remove the bay leaf and grind to smooth and silky liquid by adding quarter cup of water.

Heat the same kadai add the puree. Add milk with puree and mix it.

Now add salt and mix it. Let the puree to boil now. Now add corndflour, pepper and sugar.

Now mix cornflour in 1/4 cup of water and make the paste. Add this to soup, once the puree turns thick and soup consistency switch off the flame.

Transfer the soup to bowl garnish with cream over the top. Serve hot with toasted bread.