Spinach soup

with egg

For 4 servings

1 onion

1 clove of garlic

4 tbsp butter

500 g fresh spinach

1 l vegetable stock

freshly ground pepper

salt

freshly grated nutmeg

2 tbsp freshly grated parmesan

2 tablespoons of vinegar

4 eggs

Preparation time: approx. 30 minutes

Per serving approx. 372 kcal / 1557 kJ 21 g E, 28 g F, 7 g KH

1 Peel   onion and garlic. Finely chop the onion. Heat 2 tbsp butter in a pan and sauté the onion for 2 minutes.

2  Sort, clean and wash the spinach. Pour into a large saucepan with 100 ml of water and let it collapse over medium heat. Then add onion and stock and bring to the boil, covered.

3  Add the garlic and season the soup with pepper, salt and nutmeg. Mix the remaining butter and parmesan into the soup.

4  Boil 750 ml of water with the vinegar and a little salt in a second saucepan. Beat each egg individually and carefully pour it into the boiling water. Poach the eggs for 3–4 minutes.

5  Divide the spinach soup on 4 plates and serve with 1 poached egg each. Grate a little more parmesan cheese and sprinkle over it.