Spinach potato soup with savoury egg custard

Spinach potato soup with savoury egg custard

4.7 43 ratings

Prep. 20min

Total 45min

6 portions

Ingredients

Savoury egg custard

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

Spinach potato soup

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

Nutrition per 1 portion

Calories 191 kcal / 797 kJ

Protein 8 g

Fat 12 g

Carbohydrates 11 g

Fiber 2.5 g

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Also featured in

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Australia and New Zealand

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