For 10 servings

Spinach soup

200 g basic spinach puree

100 g shallots

15 g garlic

2 l vegetable stock

100 ml Debic Roast & Fry

1 l Debic Culinaire Original



300 g brioche bread

200 ml rapeseed oil

1 g salt


10 eggs

30 g chives


Finely chop the garlic and shallots and sweat in the Debic Roast & Fry.

Add the vegetable stock and cooking cream and reduce to 2 liters.

Chop finely in the blender, pass through a sieve and season with salt and pepper.

Bring the eggs to room temperature and cook for 6 minutes in boiling water.

Cool in ice water straight away. Peel the eggs and heat up to order.


Heat the basic cream soup and add the vegetable puree to order.

Season with salt and froth the soup with the hand blender.

Dress the eggs and croutons on the plates and pour the frothy soup alongside.