Spinach Soup With Tarragon-Poached Eggs

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 3 cups whole milk
• 2 12 cups chicken stock
• 1 lb spinach (tough stems removed)
• sea salt
• fresh ground black pepper
• 4 eggs
• 1 tablespoon tarragon vinegar

1. In a medium pot melt butter and stir in flour to make a roux.
2. Stir in the milk little by little and then the chicken stock.
3. Add the spinach and bring to a boil.
4. Reduce heat and simmer for 5 minutes until spinach is wilted.
5. You will need to transfer soup to a blender in batches or use a immersion to blend until smooth.
6. ***PLEASE NOTE HOT LIQUID IN A BLENDER WILL EXPLODE USE CAUTION***.
7. Return Soup to the pot and keep on low heat and season with salt and pepper.
8. MEANWHILE in large enough skillet to hold 4 eggs fill with water, add the vinegar and bring to a boil.
9. Turn off heat.
10. Crack open eggs one at a time into a small bowl.
11. Gently lower each Egg into the water with a large spoon.
12. cook for 5 or 8 minutes depending on how cooked you like the egg.
13. Pour the spinach soup into bowls and place each egg on top.
14. Garnish as desired or with some Paprika.

unsalted butter, flour, milk, chicken stock, spinach, salt, fresh ground black pepper, eggs, tarragon vinegar

Taken from www.food.com/recipe/spinach-soup-with-tarragon-poached-eggs-427526 (may not work)