Spinach soup with cream and croutons

Clean and wash spinach. In boiling water, add the butter, salt and chopped spinach and cook until ready. Add the cream. Blend until a homogeneous mixture. Remove the crusts of the bread. Cut them into small pieces, coat them with oil and bake in the oven. They are ready when they become crispy and golden. Serve in bowls and add to the soup with croutons and sprinkle fenugreek.