1 Heat the oil and sweat the potatoes and onions. Add the stock and cook for 10 minutes.
2 Mix the flour smoothly with a little water. Add the chopped spinach to the soup with the mixed flour.
3 Stir over the heat until the soup thickens, bring to the boil once and season to taste with salt and pepper.
4 Cook for about 5 minutes, then puree and carefully stir in the butter. Serve garnished with flaked almonds and finely shredded spring onion tops.