Spinach and tarragon soup with poached quails eggs

Ingredients - serves 4

2 tablespoons/ 13.75g unsalted butter
2-tablespoons/ plain flour
3 cups/675ml of whole milk
2 ½ cups/562.5ml chicken stock
400g spinach, tough stems removed, thoroughly washed and patted dry
Fine sea salt and ground black pepper
Salt
1 tablespoon tarragon vinegar
4 quails eggs

In a medium saucepan melt the butter over a medium heat. Stir in the flour and cool, stirring until you have a thick roux - that is a thick, smooth butter and flour mixture. Stir in the milk little by little, then the chicken stock. Add the spinach and bring to the boil then reduce the heat and simmer for 5 minutes or until the spinach has wilted.

Transfer the soup to a blender, in batches and blend until smooth. Return the soup to the pot and season with salt and pepper and keep warm over a low heat.

Meanwhile, in a large saucepan of water (2pints) add the salt and the tarragon vinegar and bring to the boil. Turn off the heat and break 1 egg into a small bowl and gently lower it into the hot water with a large spoon. Repeat with the three remaining 3 eggs. Poach until cooked depending how you like them cooked.

Pour the spinach soup into the bowls and add a poached egg to each and serve