Boil 1 litre of water together with the vinegar. Break the eggs into a cup. Whisk the water quickly in one direction. Add the eggs into the pot while the water circulates, take the pan off the heat, and let the eggs simmer until they are as poached as you want them. Once the eggs are done, take them out of the water, sprinkle a little salt on them, and set them on a plate by the stove – leave them there until the soup is ready so they don’t get too cold.
Cut the smoked salmon to the size you want.
Wash the spinach and use a salad spinner to get rid of most of the water.
Finely chop the shallots and garlic – divide them into two piles.
Whisk one half of the onions and garlic into butter. Once the shallots have turned clear, add the spinach. Stir and add salt/pepper – set it in the fridge to cool – it is important they cool quickly so that the spinach/soup maintains the nicest colour possible.
The other half of the shallots and garlic should also be fried in a pan with butter. Once the onions have turned clear, add the stock. Bring it to a boil and let it simmer for five minutes. Then add cream, let it reduce a little, and add the cold butter. Use a blender to mix it until it’s an evenly consistent soup. If the consistency is a little thin, thicken the soup with a little corn starch. Just before serving, add the spinach, and blend again until you have a smooth, green soup. Pour the soup into a pot, bring it to the boil and season – serve with the poached eggs and croutons if you want.
– Recipe developed in collaboration with Charles Tjessem.