Spinach soup with poached egg Recipe

Spinach soup with poached egg Recipe

  • 25g/1oz butter
  • Âź onion, chopped
  • 2 garlic cloves, crushed
  • ½ sweet potato, peeled and cubed
  • 300ml/10fl oz chicken stock
  • 2 handfuls spinach leaves
  • 4 tbsp chopped fresh mixed herbs (basil, parsley, chervil, chives)
  • 50ml/2fl oz double cream
  • 1 free-range egg, poached
  • 1 tbsp sesame oil
  • 1 tbsp chopped mixed fresh herbs (basil, parsley, chervil, chives)
  1. Melt the butter in a frying pan and fry the onion and garlic for 2-3 minutes, or until softened. Add the sweet potato and stock and bring to a gentle simmer for 5-6 minutes, or until the sweet potato is tender.
  2. Add the spinach and herbs and stir until wilted, then add the cream and blend until smooth with a stick blender.
  3. To serve, ladle the soup into a serving bowl and top with the poached egg. Drizzle over the sesame oil and garnish with the chopped herbs.
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