Introduction :

This lovely vibrant geen soup is very nutritious and a meal in itself when adorned with a poached egg and some goat's cheese croutes alongside.

The eggs can be poached up to a day in advance and kept covered in cold water in the fridge. Drain, cover with boiling water and leave to stand for 5 minutes to reheat before draining well on kitchen towel and serving on top of the soup.

The recipe can easily be halved for fewer people.

Method :

1. Heat the oil, add the onion, potato and garlic and fry until beginning to soften but not colour.
2. Add the seasonings and stock (or cubes and water), bring up to the boil and simmer for 20 minutes until the potato is cooked.
3. Add the spinach, stir until wilted and cook for 2 minutes. Puree the soup using a liquidizer or hand blender, adding some cream to taste, if using. You might want to save some cream to ‘swirl’ in just before serving.
4. Heat the oven to 200C/400F or the grill to its hottest.
5. Bring a saucepan of water to the boil. Add the vinegar and drop in the eggs one or two at a time. Leave to poach for 3 minutes before removing with a slotted spoon and draining on kitchen towel. Keep warm.
6. Brush the crôutes with a little olive oil and sea salt, toast or griddle both sides lightly, top each one with a slice of goat’s cheese and a sprig of thyme, (if using) and cook in the oven or under the grill until molten, golden brown and bubbling.
7. Ladle the soup into 8 bowls and top each one with a poached egg. Serve the crôutes alongside.

You may need to thin the soup with a little stock or water.