With spinach and fresh eggs in the market, now is the time to make this simple classic French soup.
Serves 4
1/3 c Extra Virgin Olive Oil
1 c Onion, chopped
2 Clove Garlic, minced
2 lbs Fresh Spinach, washed, trimmed of stems and torn
5 small Potatoes, sliced
1 Qt Chicken Broth
Salt & Pepper to Taste
Pinch Tarragon
4 Eggs
In a wide, shallow saucepan heat the oil over a moderate flame; add the onions and saute till they just start to color, add the garlic and continue cooking till the garlic is pale gold. Add the spinach to the pan, turning to coat well, and cook until tender, about 10 minutes. Add the potatoes, broth and seasoning, and simmer, uncovered. When the potatoes are cooked through, break the eggs on the surface of the soup and cook them very gently, basting with some of the broth.
When the eggs are done the way you like, serve the soup directly from the pot with an egg in each bowl.