A New Artichoke Soup

Finely slice the white and palest green part of the leeks, wash thoroughly in plenty of running water, then drain.
Melt the butter in a heavy-bottomed saucepan, add the sliced leeks, then let soften over low to medium heat for fifteen to twenty minutes.
They need to remain green and white and shouldnt brown at all.
I find the easiest way to achieve this is to place a round of wax paper on top of the leeks, followed by the pan lid.
A regular stir will help.
Rinse and coarsely chop the artichokes and add them to the leeks.
Continue cooking for a few minutes, then add the bay leaves and stock or water, and bring to the boil.
Decrease the heat so that the soup bubbles gently, partially covered.
It will take about twenty-five minutes before the artichokes are tender.
Blitz the soup in a blender until smooth.
I should probably remind you not to overfill the blender container.
Pour into a bowl.
Make the spinach cream: Melt the butter in the artichoke pan and add the spinach.
Turn it from time to time until it softens.
Press the spinach against the side of the pan and drain off the liquid.
Do this thoroughly.
Transfer to a blender and add the creme fraiche, a tiny pinch of ground nutmeg, and a little salt and blitz.
Warm the artichoke soup (it may be hot enough already if you have worked quickly), spoon into soup bowls, then add a couple of spoonfuls of the spinach to each bowl and mix the two lightly together as you eat.