Spinach Soup with Tarragon Poached Eggs
Elevate your soup game with this vibrant and creamy Spinach Soup with Tarragon Poached Eggs, a dish that’s as elegant as it is comforting. Fresh spinach creates a nutrient-packed base, while sautéed onions and garlic add depth to every spoonful. A touch of heavy cream makes the soup irresistibly velvety, and the perfectly poached eggs—infused with the delicate aroma of fresh tarragon—bring an extra layer of richness and sophistication. This recipe is a perfect balance of satisfying flavors and wholesome ingredients, and the optional drizzle of olive oil adds a luxurious finishing touch. Ready in just 40 minutes, this stunning soup makes an ideal starter or light meal for four. Keywords: spinach soup, poached eggs, tarragon, creamy soup recipe, healthy comfort food.
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Recipe Information
Ingredients
- 500 grams Fresh spinach
- 2 tablespoons Unsalted butter
- 1 large Yellow onion, finely chopped
- 2 cloves Garlic cloves, minced
- 4 cups Vegetable broth
- 0.5 cups Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 large Eggs
- 2 tablespoons White vinegar
- 2 teaspoons Fresh tarragon leaves, finely chopped
- 1 tablespoon Olive oil (optional, for drizzling)
Instructions
Wash the spinach thoroughly and set it aside to drain.
In a large pot, melt the butter over medium heat. Add the finely chopped onion and sauté for 5-7 minutes until soft and translucent.
Add the minced garlic and cook for an additional minute until fragrant.
Add the spinach to the pot and cook, stirring occasionally, until wilted, about 3-4 minutes.
Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat to a simmer. Cook for 5-7 minutes to allow the flavors to meld.
Using an immersion blender (or transferring the mixture to a stand blender in batches), blend the soup until smooth and creamy.
Stir in the heavy cream, salt, and black pepper. Simmer the soup for 2 more minutes, then remove it from the heat. Cover the pot to keep the soup warm while preparing the poached eggs.
To poach the eggs, fill a medium saucepan with water and bring it to a gentle simmer. Add the white vinegar.
Crack one egg into a small bowl. Create a gentle whirlpool in the simmering water using a spoon and carefully slide the egg into the center of the swirl. Let the egg cook for 3-4 minutes until the whites are set but the yolk remains runny.
Using a slotted spoon, remove the poached egg and place it on a plate lined with a paper towel. Repeat with the remaining eggs.
Sprinkle the freshly chopped tarragon leaves over the poached eggs.
Ladle the warm spinach soup into bowls, place a poached egg in the center of each bowl, and optionally drizzle with a bit of olive oil for added richness.
Serve immediately and enjoy your Spinach Soup with Tarragon Poached Eggs!
Nutrition Facts
Calories |
1570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.0 g | 135% | |
| Saturated Fat | 48.0 g | 240% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 926 mg | 309% | |
| Sodium | 5314 mg | 231% | |
| Total Carbohydrate | 94.7 g | 34% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 21.0 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 793 mg | 61% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 2306 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
