This Spinach Soup with a Poached Egg (Crema di Spinaci con Uova in Camicia) is an elegant, satisfying starter from Gino’s official collection. Gino recommends using only fresh spinach for vibrant color and flavour, and emphasises that the eggs must be poached at the last minute for that perfect silky yolk finish.
Ingredients (Serves 9)
- 2 tbsp extra-virgin olive oil
- 50 g salted butter
- 4 large shallots, peeled and finely chopped
- 700 g fresh spinach
- 100 ml double cream
- 700 ml hot vegetable stock
- 3 tbsp white wine vinegar
- 4 very fresh eggs
- Salt and freshly ground black pepper
Instructions for Spinach Soup with a Poached Egg
- Heat the oil and butter in a large saucepan over medium heat. When the butter has melted, add the shallots and fry for about 5 minutes until softened. Stir in the spinach and cook until just wilted, seasoning with salt and pepper.
- Add the cream and half of the hot stock. Bring to the boil, then immediately remove the pan from heat. Blend with a hand-held blender until smooth—avoid over-blending to preserve the soup’s vibrant green colour and flavour.
- Stir in the remaining stock, taste for seasoning (adjust salt/pepper), and set aside until ready to serve.
- In a separate saucepan, bring 2.5 litres of water to a gentle simmer. Add the vinegar. Carefully crack and slide each egg into the water, poaching gently for 3–4 minutes until the whites are set but yolks still soft. Remove with a slotted spoon and drain briefly on kitchen paper.
- Ladle the soup into warmed bowls. Gently place a poached egg in the centre of each. Finish with freshly ground black pepper and serve immediately.
Enjoy Gino D’Acampo’s Spinach Soup with a Poached Egg – a refined, light bowl that’s as beautiful as it is delicious!