At the last minute stir in the cream and remove from flame. Discard the thyme sprigs and add half of the spinach to the soup then stir to combine. It will quickly wilt from the steam. Using a hand held blender puree the soup to your liking. I prefer a rustic texture so a buzz or two will do for me. Adjust seasonings to your taste with the sea salt and stir in the remaining spinach. Once wilted ladle the soup into bowls and drizzle some nice extra virgin olive oil on top. Sprinkle with the pine nuts, the chives, microgreens and red pepper flakes. Finish with the lemon zest on top.