Spinach potato soup with savoury egg custard
TM5 TM6

Spinach potato soup with savoury egg custard

4.7 (30 ratings)

Ingredients

Savoury egg custard

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

Spinach potato soup

  • 80 g brown onion, cut into halves
  • 20 g oil
  • 40 g celeriac
  • 100 g carrots, cut into pieces (2 cm)
  • 200 - 250 g potatoes, cut into pieces (2 cm)
  • 80 g leeks, white part only, cut into slices (1 cm)
  • 800 g water
  • 1 heaped tsp Vegetable stock paste (refer to the recipe in The Basic Cookbook)
  • ¼ tsp ground nutmeg
  • 1 tsp salt, plus extra to taste
  • ¼ tsp ground pepper, plus extra to taste
  • 250 g fresh spinach leaves
    or 250 g frozen spinach leaves, defrosted
  • 80 g thickened cream

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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