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. ---------------------------------------------------------------------------
Nutrition
Ingredients
