In a casserole, heat butter and oil. Cook onion and garlic 3 to 4 minutes at medium heat. Add spinach and stir well. Sprinkle with flour and keep cooking 1 minute while stirring. Add chicken stock. Bring to boil. When it begins to boil, reduce the heat and let simmer about 20 minutes, until thickness. Remove from the heat and let cool. Puree in a blender until homogeneous. Put back in the casserole. Add milk, pepper and nutmeg. Let boil 2 to 3 minutes to reheat. Pour in soup bowls and sprinkle each serving with a few drops of lemon juice, then with 1 tbsp. of heavy cream by forming a spiral. Sprinkle with almonds.
Ready in 40 min