That's all we need, and the most important ingredient – fresh spinach.

Combine in a saucepan the olive and butter, heat, add to the thyme, crushed garlic and bring to a pleasant aroma and Golden color.

Then remove the thyme and garlic, and thrown in a saucepan onion, finely chopped. Saute it until Golden brown.

Add to the chopped spinach, simmer three minutes on medium heat

Pour the broth, cream, give a boil, reduce fire and tormented for a few more minutes.

Pour the soup in a blender, whisk (you can whisk in a saucepan immersion blender, but I have, out of place, burned), pour back in the saucepan, add salt, pepper, a taste, allow to boil. And now, the highlight of this soup poached egg. A poached egg, usually in classical cuisine, prepared in acetic water separately, but we are going to cook "poached" in the soup. So tadadam...times Bilaam three eggs in the soup, the whole trick here is that protein folds, and the yolk is still liquid! And here it is necessary to catch!)))

And that's all! Our soup is ready in minutes! First pour in the bowl the soup, then top, beautifully, elegantly, lay a poached egg! A vitamin explosion!)))

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