Derry Clarke's Cream of Spinach Soup with Nutmeg & Poached Egg
The trick with this dish is not to add the spinach too early. If the spinach is cooked too long, it will lose its wonderful green colour and turn greyish. You want to keep all the vibrance of the fresh leaves. If the soup is not as green as you would like, add some more spinach towards the end of the cooking time. As an alternative to the poached egg, you could serve some garlic croûtons with the soup.
4 eggs (for poaching)
2 onions (sliced)
4 potatoes (peeled and diced)
2 cloves garlic (crushed)
200g fresh spinach leaves
1 teaspoon nutmeg (freshly grated)
1 litre chicken stock
For the poached eggs:
1. Bring a large saucepan of salted water to simmering point.
2. Gently break the eggs into the saucepan, one at a time.
3. Cook for 1 minute, and then take the saucepan off the heat.
4. Allow the eggs to sit in the water for 6 minutes. This gives a translucent egg with a soft, creamy yolk.
5. Remove the eggs with a slotted spoon.
For the soup:
1. Slowly sweat the onion, potato and garlic in the butter for 10 minutes.
2. Add the spinach, nutmeg and chicken stock.
3. Bring to the boil and simmer for 20 minutes.
4. Liquidise and add the cream.
5. Serve with poached egg and a little grated nutmeg.