Ingredients

2 tbsp olive oil

1 brown onion, diced  

1.2L Chicken broth 

400g New potatoes, sliced 

Salt & black pepper

1 bag spinach leaves 

2 medium eggs

Juice of 1.5-2 lemons

1 Garlic clove, grated or finely minced 

Generous grating of parmesan

1 tsp dijon mustard 

Drizzle of worcestershire sauce 

4 tbsp Yoghurt 

300g chicken, cooked

Croutons

Take thick slices of bread sliced into croutons, finely chopped rosemary, parmesan, drizzle of olive oil  and black pepper (bake in oven for about 15 minutes until golden and crispy) 

Method

1. Place a dutch oven on a low heat and gently cook onions with some oil and salt until soft. 

2. Pour in chicken stock and bring to a boil. Add potatoes and cook until soft.

3. Remove from the heat and add the spinach. 

4. In  a bowl whisk the eggs and then add the lemon juice and stir. Then add garlic, parmesan, mustard, worcestershire sauce and yoghurt. Mix until combined.

5. Temper the mixture with a couple of spoonfuls of the soup to bring the egg mixture to a warm temperature and pour into the soup whilst stirring. Make sure your soup isn’t really hot otherwise it will curdle. 

6. Place the soup back onto a LOW heat to warm through. Add the chicken. 

7. Once warm and almost at a simmer, taste to see if there is enough lemon and seasoning and when happy with it, remove from the heat and serve with rosemary croutons, parmesan, a drizzle of oil and lots of black pepper. 

(If using raw chicken breast, thinly slice and add at the same time as the spinach. Then it will poach nicely in the broth whilst it cools down)