Keto Spinach Soup With Tarragon-Poached Eggs Recipe

About this recipe

A creamy spinach soup paired with perfectly poached eggs, flavored with tarragon vinegar for a tangy twist. This keto-friendly dish is ideal for a satisfying dinner.

Ingredients

• 80 Ml Ladolea Set Of 2 Lemon & Oregano Infused Extra Virgin Olive Oil, 80Ml
• 324G Borough Broth Low Fodmap Chicken Bone Broth
• 1 Bunch Baby Spinach - Bunch
• 50G Pepper Black Ground BWFO
• 10 Pack Purely Organic Free Range Mixed Weight Eggs 10 Per Pack
• NaN Old India Blanched Ground Almond Flour
• 750 G Top-Op Table Salt Drums
• 200 Ml Nicolas Alziari Tarragon Vinegar, 200Ml
• - Schwartz Paprika

Instructions

1. 1. In a medium pot, heat 2 tablespoons of lemon & oregano infused olive oil over medium heat. Stir in 2 tablespoons of almond flour to make a roux.
2. 2. Gradually whisk in 2 1/2 cups of chicken stock. Stir until smooth.
3. 3. Add 1 lb of fresh spinach to the pot and bring the mixture to a boil. Reduce the heat and simmer for 5 minutes, or until the spinach is wilted.
4. 4. Carefully transfer the soup to a blender in batches or use an immersion blender to blend until smooth. Exercise caution with hot liquids to avoid splashes.
5. 5. Return the blended soup to the pot and keep it on low heat. Season with 2 tablespoons of salt and 1 teaspoon of fresh ground black pepper.
6. 6. Meanwhile, in a large skillet, bring water to a boil and add 1 tablespoon of tarragon vinegar. Turn off the heat.
7. 7. Crack 4 eggs into separate small bowls. Gently lower each egg into the hot water using a large spoon. Poach the eggs for 5-8 minutes, depending on your preferred level of doneness.
8. 8. Ladle the spinach soup into serving bowls and carefully place one poached egg on top of each bowl.
9. 9. Garnish with a sprinkle of paprika or your preferred keto-friendly topping, and serve immediately.