Spinach Soup With Poached Eggs
|Frozen spinach||1 Pound (In A Block)|
|All purpose flour||5 Tablespoon (Plain Flour)|
|Milk||2 1⁄4 Cup (36 tbs)|
|Creme fraiche||1⁄4 Cup (4 tbs) (Sour Cream)|
|Ground nutmeg||1⁄4 Teaspoon|
Put the spinach in a small casserole.
Cover and microwave on HIGH for 8 minutes, stir once after 4 minutes.
Put the butter in a bowl and melt in the microwave on HIGH for 1 minute.
Stir in the flour.
Pour in the milk slowly and beat well with a hand whisk.
Microwave on HIGH for 3 minutes, stir every minute.
Stir in the spinach and transfer to a soup tureen.
Stir in the sour cream (creme fraiche), nutmeg, salt and pepper.
Break the eggs one at a time and place carefully on the surface of the soup.
Prick each egg yolk in 2 or 3 places.
Put the soup tureen in the oven and microwave on HIGH for 3 minutes until the egg whites are cooked.