
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Ingredients
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
- Nutrition
- per 1 portion
- Calories
- 191 kcal / 797 kJ
- Protein
- 8 g
- Fat
- 12 g
- Carbohydrates
- 11 g
- Fibre
- 2.5 g