Greek spinach soup with cheese toasts

Instructions

1. Cook the stock, shallot and garlic in a medium saucepan over medium-high heat for 5 minutes or until heated through. add the spinach and cook for 5 minutes or until the flavours have developed. Blend the soup with a stick blender until smooth.
2. Add the lemon rind and lemon juice and season with salt and pepper. Lightly whisk the eggs in a medium bowl. whisk in ½ cup (125ml) of soup until combined. Pour the egg mixture into the remaining soup and cook, stirring, over medium heat for 2-3 minutes or until the sauce thickens slightly (do not let the soup boil).
3. Preheat the grill. Place the bread cut-side up on a baking tray and grill for 1-2 minutes or until toasted. sprinkle with cheese. Grill for 1-2 minutes or until the cheese is melted and golden. Cut each slice into 4 fingers. serve with the soup.