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Vegetarian, Northern, Eastern and Western France

Spinach soup with poached eggs

Spinach soup with poached eggs is a vegetarian soup for 4, ready in 35 minutes, rated easy, for €1.70 per person. Potatoes give the soup its body, and adding the spinach at the end keeps its bright green color. The key to success is the poached egg, which runs into the soup the moment you cut into it.

Tonight, a spinach soup, all green and all soft, with a poached egg running right into it.

Spinach soup with poached eggs
Total time
35 min
Difficulty
Easy
Cost per person
€1.70
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Spring, Fall

This soup has the color of a garden in spring, a bright green that never turns dull because the spinach only cooks for three minutes. Under the spoon, the texture is velvety thanks to the potatoes and cream, without feeling heavy. The poached egg on top is the finishing touch, the yolk runs out and mixes into the hot soup the moment you cut it open.

This is a dish for a weeknight when you want vegetables without much fuss, or a quiet spring lunch for two. Mon Chou suggests it more for adults, the combination of soup and poached egg takes a bit of patience at the table. With a slice of toasted bread, it works well on its own as a main course.

The ingredients

4 people

Fruits and vegetables

  • Fresh spinach 500 g
  • Potatoes 400 g
  • Onion 1

Dairy

  • Butter 20 g
  • Heavy cream 4 tbsp
  • Eggs 4

Pantry

  • White vinegaroften in the pantry 2 tbsp
  • Vegetable bouillon cubeoften in the pantry 1
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Country bread 4 slices

Allergens Eggs, Lactose, Gluten

The step by step recipe

  1. Wash the spinach and remove the thick stems.

    Wash it in two changes of water, dirt hides between the leaves.

  2. Sweat the onion in the butter, add the diced potatoes, water and the bouillon cube, then cook. 20 min

    The potatoes give the soup its body.

  3. Add the spinach, let it wilt for three minutes, then blend with the cream and nutmeg. 3 min

    Don't cook it too long, the soup would turn a dull khaki color.

  4. Poach the eggs in barely simmering water with vinegar for three minutes. 8 min

    Stir the water into a small whirlpool, it helps the white wrap around the yolk.

  5. Toast the bread and serve the soup with one poached egg per bowl.

    Drain the eggs on paper towel before placing them in the bowl.

Our tips to get it right

  • Blend the soup while it's still hot, right after adding the spinach, the heat helps you get a smooth texture with no lumps.
  • Taste before serving and adjust the salt, spinach releases water and can dilute the seasoning.
  • Keep the poaching water barely simmering, not boiling, so the egg white stays soft around the yolk.

The variations

  • Swap fresh spinach for frozen, already blanched spinach, add it straight into the hot soup.
  • For a simpler weeknight version, top with a soft boiled egg instead of a poached one, less technique but just as runny.
  • Add a handful of peas along with the spinach to vary the green vegetables depending on the season.

What to serve it with

  • Toasted country bread
  • A simple green salad
  • Fresh goat cheese

Storage

The soup on its own keeps for 2 days in the fridge in a sealed container and freezes well. Reheat it gently over low heat, stirring now and then. Poached eggs don't keep, poach fresh ones right before serving.

Questions about this dish

Can you replace the heavy cream with something else?

Yes, a splash of whole milk or light cream works too, the soup will just be a bit less velvety. Avoid low fat creams, they tend to split more easily when heated.

How do you keep a poached egg from falling apart in the water?

Use a very fresh egg, the white is firmer and stays close to the yolk. The white vinegar in the water also helps the egg white set faster.

Can you make the soup ahead of time?

Yes, you can make it the day before and reheat it gently before serving. Poach the eggs right before you sit down to eat, they don't keep.

Why add the spinach only at the end of cooking?

Long cooking turns spinach a dull khaki color and dulls its fresh taste. Three minutes in the hot soup is enough to cook it while keeping its bright green color.

How long does it take to make a spinach soup with poached eggs?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a spinach soup with poached eggs?

About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a spinach soup with poached eggs cost?

About €1.70 per serving, or €6.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, lactose, gluten. Always check the labels of the products you buy.

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