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Spinach and Leek Soup with a Soft Poached Egg and a Cheese Croute
A velvety spinach and leek soup served with melty cheddar croutes and a delicate soft poached egg.
Vegetarian
Healthy
Soup
Spinach
Leek
Estimated Nutrition
Calories
745.2
kcal / serving
745.2 kcal total
Carbs
31.9
g
per serving
31.9 g total
Fat
54.1
g
per serving
54.1 g total
Protein
33.8
g
per serving
33.8 g total
Cook Time
15
minutes
Serves
1
person
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
Dairy
55
g
Cheddar
grated
1
piece
Egg
poached, to serve
GrainsCereals
1
slice
White Bread
Liquids
300
ml
Vegetable Stock
or chicken stock
NutsSeeds
2
cloves
Garlic
finely chopped
0.5
tsp
Nutmeg
freshly grated
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
OilsFats
30
ml
Olive Oil
Vegetables
0.25
piece
Onion
peeled and chopped
1
piece
Leek
sliced
2
handfuls
Spinach
Method
1
Preheat the oven to 200°C.
2
Heat olive oil in a pan and fry the onion and garlic for 3 minutes until softened.
3
Add the leek and cook for 2 minutes.
4
Pour in 300ml stock, bring to a boil, and simmer for 5 minutes.
5
Stir in the spinach until wilted then add nutmeg, salt, and pepper.
6
Blend the soup with a hand-held blender until smooth.
7
Bake the bread on a tray for 4 minutes.
8
Top bread with 55g cheese and bake for 4 minutes until melted.
9
Serve soup in a bowl topped with halved croutes and the poached egg.