Spinach Soup With Tarragon-Poached Eggs

Spinach Soup With Tarragon-Poached Eggs


1. In a medium pot melt butter and stir in flour to make a roux.

2. Stir in the milk little by little and then the chicken stock.

3. Add the spinach and bring to a boil.

4. Reduce heat and simmer for 5 minutes until spinach is wilted.

5. You will need to transfer soup to a blender in batches or use a immersion to blend until smooth.

6. ***PLEASE NOTE HOT LIQUID IN A BLENDER WILL EXPLODE USE CAUTION***.

7. Return Soup to the pot and keep on low heat and season with salt and pepper.

8. MEANWHILE in large enough skillet to hold 4 eggs fill with water, add the vinegar and bring to a boil.

9. Turn off heat.

10. Crack open eggs one at a time into a small bowl.

11. Gently lower each Egg into the water with a large spoon.

12. cook for 5 or 8 minutes depending on how cooked you like the egg.

13. Pour the spinach soup into bowls and place each egg on top.

14. Garnish as desired or with some Paprika.

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Nutrition

Ingredients