1. Heat the butter in a large saucepan,
add the onion and sauté for two minutes.
Add the spinach and allow it to wilt.
2. Add the white sauce and the chicken
stock, then bring the mixture to the boil.
3. Add half the blue cheese and
three ?quarters of the ground almonds.
Season to taste with salt and freshly
ground black pepper.
4. Serve the soup in warmed bowls,
garnished with crumbled blue cheese
and ground almonds, along with slices
of warm, crusty bread.
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