Spinach and Potato Soup with Savoury Egg Custard

Spinach and Potato Soup with Savoury Egg Custard

4.5 41 ratings

Prep. 20 min

Total 45 min

6 portions

Ingredients

Savoury Egg Custard

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

Spinach and Potato Soup

onions quartered
80 g
vegetable oil
20 g
celeriac cut in pieces
40 g
carrots cut in pieces (2 cm)
100 g
potatoes cut in pieces (2 cm)
200 - 250 g
leeks sliced (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
1 tsp
ground black pepper
¼ tsp
fresh spinach leaves
250 g
250 g frozen spinach, defrosted
double cream
80 g
salt plus extra to taste
ground black pepper plus extra to taste

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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UK and Ireland

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