Summary

Ingredients

• 150 g potato (s), floury boilin
• 300 g spinach, fresher
• 100 g shallot (s)
• 3 cm ginger root, fresh (diameter approx. 2 )
• 1 lemon (organic)
• 0.5 liter ½ vegetable stock
• 100 ml whipped cream
• 3 egg (s)
• 20 g tomato (s), dried without oil
• 50 g breadcrumbs
• 1 pinch nutmeg
• 1 teaspoon salt
• 1 pinch pepper
• 300 ml oil for deep-frying
• 1 tablespoon flour

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Instructions

1. Roughly dice the shallots, peel the ginger and cut into fine pieces. Peel and dice the potatoes. Clean, wash and drain the spinach.
2. Heat the butter in a saucepan and sweat the shallots in it until translucent. Add the ginger and potatoes, top up with the vegetable stock and cream and simmer over a medium heat.
3. Meanwhile, boil 2 eggs until soft, rinse in ice-cold water, carefully peel and pat dry. Finely chop the sun-dried tomatoes with the breadcrumbs in the lightning chopper and place in a plate. Beat the rest of the egg, roll the boiled eggs in flour, shake off the excess flour. Then roll in the beaten egg and the tomato crumbs. Press the crumbs down lightly.
4. Gradually add the spinach to the boiling soup, let it collapse and immediately remove from the fire. Puree very finely with a hand blender. Season to taste with salt, pepper, nutmeg, a little lemon juice and lemon zest.
5. Fry the eggs in hot oil for 1 - 2 minutes until golden brown and drain on kitchen paper. Lightly froth the soup and serve with the eggs.