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Spinach potato soup with savoury egg custard

Spinach potato soup with savoury egg custard
4.6 14 ratings
Prep. 20 min
Total 45 min
6 portions
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Ingredients

Savoury egg custard
  • eggs
    4
  • whole milk
    100 g
  • salt
    ½ tsp
  • ground nutmeg
    1 - 2 pinches
Spinach potato soup
  • onions cut in halves
    80 g
  • oil
    20 g
  • celeriac
    40 g
  • carrots cut in pieces (2 cm)
    100 g
  • potatoes cut in pieces (2 cm)
    200 - 250 g
  • leeks cut in slices (1 cm)
    80 g
  • water
    800 g
  • vegetable stock paste, homemade
    1 heaped tsp
    1 vegetable stock cube (for 0.5 l)
  • 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
  • cream 30% fat
    80 g

Difficulty

easy

Nutrition per 1 portion

Protein 8 g
Calories 797 kJ / 191 kcal
Fat 12 g
Fibre 2.5 g
Carbohydrates 11 g

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