Light vegetable soup with poached eggs

Tomatoes, very ripe, skinned, quartered, seeded; dice some for garnish	2 ½ pounds
Spinach, trimmed, rinsed, shredded; finely shredded two leaves for garnish	14 ounces
Butter	4 ½ tablespoons
Water or chicken stock	6 1/3 cups
Potatoes, peeled, diced	5 ounces
Salt
Pepper, freshly ground
Eggs, poached	6

1. In a Dutch oven, melt the butter, add the spinach, and sweat over medium heat for 3 to 4 minutes. 
2. Add the tomatoes, stock, and potatoes. 
3. Bring to a boil, and then cook over medium heat for 8 to 10 minutes, until the potatoes are tender. 
4. In batches, purée the soup in a blender, and then pass through a fine sieve into a clean pot. 
5. Season with salt and pepper to taste. 
6. Heat the eggs, if cooled, drain, and then place one in the middle of each warmed soup bowl; pour the soup around the eggs. 
7. Scatter the reserved spinach and tomatoes over the surface, and serve immediately. 

Yield: 6
Recipe adapted from Eggs by Michel Roux.