Sort out the greed and rocket and roughly chop. Melt the butter in a saucepan and sauté the herbs in it.

Pour some water and simmer for about 10 minutes. Then add the cooked leftover spinach, bring to the boil and puree with the magic wand.

Stir in the cream and season with salt and pepper.

Cut the chicken breast into fine strips and fry them in very hot oil until crispy. Salt and pepper.

Divide the soup on preheated plates and garnish with the chicken pieces.

I did without nutmeg and onions, as these two ingredients were already used in the spinach remainder.