Ingredients

• 1 tbsp olive oil
• ½ onion
• finely chopped
• 1 garlic clove
• finely chopped
• 150g/5½oz baby spinach
• 300ml/10fl oz vegetable stock
• 100ml/3½fl oz double cream
• 1 free-range egg
• 75ml/2½fl oz white wine vinegar
• freshly ground black pepper
• to serve

Directions

• For the soup
• heat the oil in a pan and gently fry the onion and garlic for 2-3 minutes. Add half of the spinach and the vegetable stock and simmer for 4-5 minutes. Add the cream and heat through
• then stir through the remaining spinach. Using a hand-held blender
• blend the soup until smooth.
• For the poached egg
• pour the white wine vinegar into a non-reactive pan with 150ml/5fl oz boiling water
• bring to a gentle boil and stir to create a 'whirlpool'. Crack the egg into the middle of the 'whirlpool' and cook for 2-3 minutes
• or until the white has just set. Remove with a slotted spoon and drain on kitchen paper.
• To serve
• pour the soup into a warm serving bowl and place the poached egg into the centre. Season with freshly ground black pepper.