Spinach soup with baked egg

Ingredients for 2 servings:

• 150 g potato(s), floury
• 300 g spinach, fresh
• 100 g shallot(s)
• 3 cm ginger root, fresh (diameter approx. 2 cm)
• 1 lemon(s) (organic)
• ½ liter vegetable broth
• 100 ml whipped cream
• 3 eggs
• 20 g dried tomatoes without oil
• 50 g breadcrumbs
• 1 pinch of nutmeg
• 1 tsp salt
• 1 pinch of pepper
• 300 ml oil for frying
• 1 tbsp flour

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

the soup with the “aha – experience”

Roughly dice the shallots, peel the ginger, and finely slice. Peel and dice the potatoes. Trim, wash, and drain the spinach. Heat the butter in a saucepan and sauté the shallots until translucent. Add the ginger and potatoes, top up with the vegetable stock and cream, and simmer uncovered over medium heat. Meanwhile, boil 2 eggs until soft-boiled, then plunge into ice-cold water. Carefully peel and pat dry. Finely chop the sun-dried tomatoes and breadcrumbs, then chop very finely in a food processor and place in a plate. Beat the remaining egg, coat the boiled eggs in flour, shaking off any excess flour. Then coat in the beaten egg and tomato crumbs. Gently press the crumbs down. Gradually add the spinach to the boiling soup, allow to wilt, and immediately remove from the heat. Purée very finely with a hand blender. Season with salt, pepper, nutmeg, a little lemon juice, and lemon zest. Fry the eggs in hot oil for 1-2 minutes until golden brown, then drain on kitchen paper. Gently froth the soup and serve with the eggs.