Ingredients:
Spinach - 400g
Onion - 1 pc.
Potatoes - 2 pcs.
Vegetable broth - 1 litre
Cream (20%) - 200 ml
Eggs - 4 pcs.
Vinegar - 1 tbsp. litre.
Salt, pepper - to taste
Olive oil - 2 tbsp. l.
Preparation:
Preparation of vegetables: Cut onions into small cubes, peel and dice potatoes.
Frying the onions: In a saucepan, heat the olive oil and fry the onions until soft.
Boiling the potatoes: Add the potatoes and vegetable stock, bring to the boil and simmer until the potatoes are cooked (about 15 minutes).
Add spinach: Add the spinach and simmer for a further 5 minutes.
Pureeing: Use an immersion blender to chop the soup to a smooth paste.
Adding the cream: Pour in the cream, stir and bring to a boil. Remove from heat.
Preparing the poached egg: Boil water in a separate saucepan, add vinegar. Crack the egg into a cup and carefully pour into the boiling water. Cook for 3 minutes, then remove the egg with a skimmer.
Serving: Ladle the soup into plates and add one poached egg to each portion. Season to taste with salt and pepper.