1. Bring a large pot of water to a boil and add the eggs making sure they are fully covered by the water.

2. Boil the eggs for 9 minutes or 9 minutes and 30 seconds at high altitude then remove them from the boiling water with a slotted spoon.

3. Immediately submerge the eggs in a large bowl of ice water to stop the cooking process.

4. In another large pot melt 115g or 4 ounces of butter over medium heat.

5. Add 55g or 2 ounces of all-purpose flour and whisk until smooth and well combined.

6. Gradually pour in 475ml or 2 cups of heavy cream and 475ml or 2 cups of vegetable broth whisking continuously.

7. Bring the mixture to a boil then reduce the heat to low and simmer for 3 minutes or until it thickens.

8. Add 225g or 8 ounces of frozen spinach to the pot and let it thaw stirring occasionally.

9. Season the soup with salt and pepper to taste.

10. Peel the boiled eggs and cut them in half lengthwise.

11. Serve the soup hot with the egg halves and crusty bread on the side.