Spinach Soup with Tarragon-Poached Eggs

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 3

In a medium pot, melt the butter over medium heat. Stir in the flour and cook, stirring, until you have a thick roux—that is, a thick smooth butter-and-flour mixture. Stir in the milk little by little, then the chicken stock. Add the spinach and bring to a boil, then reduce the heat and simmer for 5 minutes, or until the spinach is wilted.

Transfer the soup to a blender, in batches, and