Spinatsuppe (Norwegian Spinach Soup)
"A quick, light soup for cool days. Straight from Norway for the World Tour."
- Ready In:
- 15mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 2 lbs fresh spinach (or 1 lb frozen, chopped spinach)
- 8 cups chicken broth
- 3 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄8 teaspoon nutmeg
- 2 hardboiled egg, sliced
directions
- Wash spinach thoroughly; drain and chop coarsely. (If you're using frozen spinach, defrost it and drain thoroughly.).
- Place a sieve or strainer over a large bowl; set aside.
- In a large saucepan or soup pot, bring broth to a boil. Add spinach. Simmer 5 minutes, then pour into sieve or strainer, catching the stock in the bowl. Press the spinach with a spoon to remove as much liquid as possible. Set the stock aside. Chop the spinach very fine. (this step not necessary if using frozen spinach).
- Melt the butter in the saucepan or soup pot. Remove pan from heat and stir in the flour. Using a whisk, slowly add the hot broth, mixing well. Return pan to heat and bring broth to a boil, stirring constantly.
- Add spinach, salt, pepper, and nutmeg. Cover pan, reduce heat, and simmer 5 minutes, stirring occasionally.
- Serve soup garnished with slices of hard-boiled egg.
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Reviews
-
I used fresh spinach, and halved the recipe. It was very tasty. I would cut down the salt a little, and the egg really made it delicious! -
I made this with frozen chopped swiss chard, which I chopped even finer after simmering a bit. The roux is a great way to make this creamy without milk. I almost didn't add the egg, but it is a very Scandinavian thing to do, so I tried it. ;)The egg whites turned green but the kids thought it was cool. And it tasted yummy too! This was an easy light lunch. Thanks!
RECIPE SUBMITTED BY
Elmotoo
Geneva, New York
