Spinach and Potato Soup with Savoury Egg Custard
TM5 TM6

Spinach and Potato Soup with Savoury Egg Custard

4.5 (27 ratings)

Ingredients

Savoury Egg Custard

  • 4 eggs
  • 100 g whole milk
  • ½ tsp salt
  • 1 - 2 pinches ground nutmeg

Spinach and Potato Soup

  • 80 g onions, quartered
  • 20 g vegetable oil
  • 40 g celeriac, cut in pieces
  • 100 g carrots, cut in pieces (2 cm)
  • 200 - 250 g potatoes, cut in pieces (2 cm)
  • 80 g leeks, sliced (1 cm)
  • 800 g water
  • 1 heaped tsp vegetable stock paste, homemade
    or 1 vegetable stock cube (for 0.5 l)
  • ¼ tsp ground nutmeg
  • 1 tsp salt
  • ¼ tsp ground black pepper
  • 250 g fresh spinach leaves
    or 250 g frozen spinach, defrosted
  • 80 g double cream
  • salt, plus extra to taste
  • ground black pepper, plus extra to taste

Nutrition
per 1 portion
Calories
797 kJ / 191 kcal
Protein
8 g
Carbohydrates
11 g
Fat
12 g
Fiber
2.5 g

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