Name: Spinach Soup with Egg
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 4 pcs egg; 1 pcs onion; 1 tbsp olive oil; 300 g frozen spinach; 8 dl water; 2 pcs vegetable bouillon cube; 50 g leek, finely sliced; 1 dl crème fraîche, 35%; 0.5 tsp salt; 0.25 tsp pepper

UntrainedChef

Tips from the kitchen

The frozen spinach doesn't need to be fully thawed before it goes in. Just break it up a bit so it doesn't sit in one frozen lump. It'll thaw fast once it hits the hot oil and onion.
Eight minutes gives you a yolk that's just barely set in the middle. Ten minutes and it's fully hard. Both work, but the slightly jammy yolk at 8 minutes is worth trying at least once.
Blend the soup before you taste for salt. The bouillon cubes carry a lot of sodium, and once everything is smooth and combined you'll have a much better sense of whether it actually needs more.
If you're using a regular blender instead of a stick blender, let the soup cool for a few minutes first and don't fill it more than halfway. Hot liquid expands when it blends and the lid can pop.

Ways to vary it

A small clove of garlic added with the onion works well here. It blends into the background but gives the soup a bit more depth.
You can swap the crème fraîche for sour cream or even plain Greek yogurt in a pinch. The yogurt version is a little thinner and slightly tangier, but it still works.
For kids who are suspicious of green soup, try serving the egg sliced on top rather than whole. It makes the bowl look more familiar and gives them something to poke at.

Storage & leftovers

The soup keeps in the fridge for up to 3 days. Store the eggs separately or they'll get rubbery sitting in the liquid. It freezes fine without the eggs, just reheat gently on the stovetop and stir in a spoonful of crème fraîche if it looks a bit thin after thawing.