Spinach and Potato Soup with Savoury Egg Custard

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