Peel and finely dice the onion and garlic. Heat 1 tablespoon of fat. Sauté onion and garlic. Dust with flour and sauté briefly. 1⁄2 Pour on l water, bring to the boil, stir in broth.
Add spinach, cover and let thaw for about 15 minutes.
Heat 1 tablespoon of fat in a large coated frying pan. Halve the slices of bread and roast them on both sides. Take out and let cool down a little.
Clean and wash the radishes and cut into fine strips. Wash parsley, shake dry and chop finely. Whip vinegar, salt, pepper, sugar and oil. Mix with radishes and parsley.
Spread on the slices of bread.
Puree the soup. Season to taste with salt, pepper and nutmeg. Stir in crème fraiche, except for 4 teaspoons. Serve the soup with the remaining crème fraiche. Serve with radish bread.