Spinach potato soup with savoury egg custard

Spinach potato soup with savoury egg custard

4.8 8 Bewertungen

Zubereitung 20 Min

Gesamt 45 Min

6 portions

Zutaten

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

Schwierigkeitsgrad

einfach

Nährwerte pro 1 portion

Eiweiß 8 g

Brennwert 797 kJ / 191 kcal

Fett 12 g

Ballaststoffe 2.5 g

Kohlenhydrate 11 g

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