How to Make It
In a large pan, heat olive oil. Cook leek until soft. Add wine, and cook for 2 minutes. Add spinach, and cook until wilted. Add peas and stock. Simmer, uncovered, for 5-10 minutes.
Cool; blend until smooth. Stir in lemon juice and nutmeg. Season with salt and pepper. Serve in bowls. Garnish with crème fraîche and sliced almonds.