Swedish Spinach Soup - Spenatsoppa |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This recipe was adapted from one found in . It is an autumn favorite, typically served with hearty bread. Ingredients:
10 ounces frozen chopped spinach, defrosted |
2 tablespoons flour |
1 onion, chopped |
1 quart water |
2 teaspoons bouillon (beef, chicken or vegetable) |
1/2 cup milk |
1/4 teaspoon grated nutmeg |
2 eggs, hard boiled and peeled |
1 tablespoon butter |
salt |
pepper |
Directions:
1. Drain and dry the defrosted spinach.
2. Melt the butter in a skillet over medium heat and add the onion and spinach. Fry until the onions are soft.
3. Dust the flour over the spinach mixture and add the water and bouillon. Let simmer for 10 minutes.
4. Add the milk and season with salt, pepper and nutmeg.
5. Slice the hard boiled eggs.
6. Divide the soup in 4 bowls, and top each with approximately 1/4 of the egg slices. Serve with bread for a complete light meal.
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