Charlie Hibbert’s wild garlic, spinach & fennel soup with a poached egg. - Luxury Restaurant Guide

Ingredients

• A knob of butter
• 1 onion, peeled
• 4 sticks celery
• 2 heades fennel
• 1 medium sized potato, peeled
• 4 cloves garlic, peeled
• 400g wild garlic, picked & washed
• 600g spinach
• Sea salt flakes & freshly cracked pepper
• A little olive oil to serve
• 4 whole eggs
• a splash of white wine vinegar