Asparagus Soup with Poached Eggs

INGREDIENTS

• 2 Tbs. olive oil
• 1 large leek, white and light green portions, halved lengthwise and thinly sliced crosswise
• Kosher salt and freshly ground pepper, to taste
• 1 tsp. minced garlic
• 1 tsp. Hungarian paprika, plus more for sprinkling
• 1 1/2 lb. asparagus, ends trimmed, spears cut into 1-inch pieces
• 2 Tbs. chicken or vegetable stock concentrate
• 3 cups water
• 1 cup baby spinach leaves
• 6 poached eggs
• Fresh tarragon leaves, flat-leaf parsley leaves and chopped chives for garnish