![Spinach potato soup with savoury egg custard Spinach potato soup with savoury egg custard](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/F0E67B74-8A83-4346-AB27-6B1DA37E96CD/Derivates/6037411C-A936-4DBC-B87F-4694347C8C7B.jpg)
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Ingredients
Savoury egg custard
- 4 eggs
- 100 g whole milk
- ½ tsp salt
- 1 - 2 pinches ground nutmeg
Spinach potato soup
- 80 g onions, cut in halves
- 20 g oil
- 40 g celeriac
- 100 g carrots, cut in pieces (2 cm)
- 200 - 250 g potatoes, cut in pieces (2 cm)
- 80 g leeks, cut in slices (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, 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 cream, 30% fat
- Nutrition
- per 1 portion
- Calories
- 797 kJ / 191 kcal
- Protein
- 8 g
- Carbohydrates
- 11 g
- Fat
- 12 g
- Fibre
- 2.5 g
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