Ingredients

• 2 tbsp olive oil
• ¼ onion
• peeled
• chopped
• 2 garlic cloves
• finely chopped
• 1 leek
• sliced
• 300ml/10fl oz chicken or vegetable stock
• 2 handfuls spinach
• ½ tsp freshly grated nutmeg
• salt and freshly ground black pepper
• 1 slice white bread
• 55g/2oz cheddar
• grated
• 1 poached egg
• to serve

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the soup
• heat the oil in a pan over a medium heat. Fry the onion and garlic for 2-3 minutes
• stirring occasionally
• until softened.
• Add the leek to the pan and cook for two minutes. Add the stock
• bring to the boil
• then reduce the heat until the mixture is simmering. Simmer for 4-5 minutes.
• Stir the spinach into the mixture until wilted. Add the nutmeg. Season with salt and freshly ground black pepper
• to taste.
• Blend the soup mixture until smooth with a hand-held blender.
• Meanwhile
• for the cheese croûte
• bake the bread on a baking tray in the oven for 3-4 minutes. Top with the grated cheddar and return to the oven for a further 3-4 minutes
• or until the cheese is melted and golden-brown. Cut in half.
• To serve
• pour the soup into a bowl
• float the two croûtes on top and float the poached egg in the centre between the croûtes.