In a medium soup pot, add the butter and melt over medium low heat.

Add the diced onion and shallot. Cook, while stirring occasionally for about 5 minutes. Stir frequently to prevent browning.

Add the garlic and sauté for 2 minutes.

Whisk in the flour; it will coat the onions. Cook for about 1 minute.

Add the vegetable broth, salt, pepper, and paprika.

Bring the mixture to a simmer, and add the spinach. Stir frequently while it wilts down.

Use an immersion blender and puree the soup in the pot.

Add the lemon juice, stir, and taste. Adjust with salt and pepper.

Stir in the cream, and let warm through (do not boil).

Ladle the soup into two large bowls, and top with lemon zest, bacon, extra cream, and smoked paprika (or anything else you like!).