French Creamy Spinach and Egg Soup with Tagliatelle

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the tagliatelle and cook according to package instructions until al dente. Drain and set aside.

2. 2

   While the pasta is cooking, finely chop the shallot. In a large soup pot, melt the unsalted butter over medium heat. Add the chopped shallot and sauté for 2-3 minutes until soft and translucent.

3. 3

   Add the fresh spinach to the pot and cook, stirring, until wilted, about 2-3 minutes.

4. 4

   Pour in the vegetable stock and bring to a gentle simmer. Season with salt, black pepper, and nutmeg. Let it simmer for 5 minutes.

5. 5

   Reduce the heat to low. Stir in the heavy cream and let the soup gently heat through, but do not boil.

6. 6

   Crack the eggs one at a time into a small bowl, then gently slide them into the simmering soup. Poach the eggs for 3-4 minutes, until the whites are set but the yolks are still runny.

7. 7

   Add the cooked tagliatelle to the soup and gently stir to combine, being careful not to break the eggs.

8. 8

   Taste and adjust seasoning if needed. Ladle the soup into bowls, making sure each serving has an egg. Serve immediately, garnished with extra black pepper if desired.