Veggie Soup with Egg Crouton

Heat the oven to 240°C (220°C in a fan oven), 475°F, gas 9.

Sauté the shallot and garlic in a pan with the melted butter until translucent. Add the potatoes and fry together briefly, dust with flour and add the stock. Stir together well and simmer on a moderate heat for around 15 minutes.

Meanwhile cook the spinach in boiling salted water until wilted, drain, rinse with cold water, squeeze out any remaining water, and chop finely. Mix half of the spinach through the soup, leave to infuse for a short while and then purée with a stick blender. If necessary dilute with a little extra stock. Stir the remaining spinach through and season to taste with salt, ground black pepper and nutmeg. Pour the cream over.

For the poached eggs: break each egg into a small bowl or cup. Add the vinegar to 1 l of barely simmering water in a small pan. Tip each egg carefully into the water and use a tablespoon to shape into a round. Ideally the yolk should be completely surrounded by egg white. After about 4 minutes the egg white will be firm while the egg yolk is still soft. Remove from the water carefully with a slotted spoon and drain.

Roast the slices of bread in the oven until golden brown. Remove, rub with garlic and drizzle with olive oil. Lay a poached egg on each one and dust with paprika.