Spinach Soup With Tarragon-Poached Eggs

Scandinavian Soup. I love poached eggs and spinach don't you? :)

• Ready In: 40 mins
• Serves: 4
• Yields: 4 bowls

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.