Cream soup with goutweed, spinach and poached egg

Blanch molder (500 g) and spinach (250 g) in a small amount of water until tender, then drain.

Finely chop onion (100 g) and sauté it in butter (50 g) until translucent.

Blend the molder, spinach and onion. Pour in cream 20% fat content (300 g) and chicken broth (300 g), bring to a boil, season with table salt (5 g) and black pepper (1 g).

For the poached eggs, crack egg (200 g) one at a time into small bags and cook it in boiling water for 4 minutes. Ladle the soup into bowls and place the egg on top.