Spinach Soup With Tarragon Poached Eggs

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

In a medium pot melt butter and stir in flour to make a roux.

Stir in the milk little by little and then the chicken stock.

Add the spinach and bring to a boil.

Reduce heat and simmer for 5 minutes until spinach is wilted.

You will need to transfer soup to a blender in batches or use a immersion to blend until smooth.

Please.

Return soup to the pot and keep on low heat and season with salt and pepper.

Meanwhile in large enough skillet to hold 4 eggs fill with water , add the vinegar and bring to a boil.

Turn off heat.

Crack open eggs one at a time into a small bowl.

Gently lower each egg into the water with a large spoon.

Cook for 5 or 8 minutes depending on how cooked you like the egg.

Pour the spinach soup into bowls and place each egg on top.

Garnish as desired or with some paprika.

unsalted butter, all-purpose flour, whole milk, chicken stock, spinach, sea salt, fresh ground black pepper, eggs, tarragon vinegar