Spinach Soup With Tarragon-Poached Eggs |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Scandinavian Soup. I love poached eggs and spinach don't you? :) Ingredients:
2 tablespoons unsalted butter |
2 tablespoons all-purpose flour |
3 cups whole milk |
2 1/2 cups chicken stock |
1 lb spinach (tough stems removed) |
sea salt |
fresh ground black pepper |
4 eggs |
1 tablespoon tarragon vinegar |
Directions:
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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