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Spinach Soup With Tarragon-Poached Eggs

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“Scandinavian Soup. I love poached eggs and spinach don't you? :)”
READY IN:
40mins
SERVES:
4
YIELD:
4 bowls
UNITS:
US

Ingredients Nutrition

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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