Ingredients

Steps

• Heat olive oil in a pan and fry the chopped onion and garlic for 3 minutes.
• Add half the spinach and 300ml vegetable stock then simmer for 5 minutes.
• Stir in double cream and the remaining spinach then blend until smooth with a hand blender.
• Boil 75ml white wine vinegar with 150ml water and stir to create a whirlpool.
• Crack the egg into the water and cook for 3 minutes until the white sets.
• Remove the egg with a slotted spoon and drain on kitchen paper.
• Pour soup into a bowl, top with the egg, and season with black pepper.