Spinach Soup Spenatsoppa Food

SWEDISH SPINACH SOUP - SPENATSOPPA

Steps:

• Drain and dry the defrosted spinach.
• Melt the butter in a skillet over medium heat and add the onion and spinach. Fry until the onions are soft.
• Dust the flour over the spinach mixture and add the water and bouillon. Let simmer for 10 minutes.
• Add the milk and season with salt, pepper and nutmeg.
• Slice the hard boiled eggs.
• 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.

SPINACH SOUP (SPENATSOPPA)

Steps:

• Melt butter in a medium saucepan over medium heat. Add spinach; stir until heated through.
• Stir in flour until moistened. Increase heat to high and slowly stir in chicken broth; cook and stir until thickened.
• Remove from heat and puree in a blender or food processor; pour puree into saucepan.
• Add salt, white pepper, allspice, milk and cream. Stir over medium heat just until soup comes to a boil.
• Serve immediately.

EASY SPINACH SOUP

Steps:

• Melt butter in a stockpot over medium heat. Add carrots, scallion, and garlic; cook and stir until scallion is soft, 1 to 2 minutes. Pour in chicken broth; bring to a boil. Add pasta and cook, stirring occasionally until tender yet firm to the bite, 5 to 10 minutes. Stir in spinach; cook until tender, 2 to 3 minutes more. Season with salt and pepper.

SPINACH SOUP

Steps:

• Heat the butter in a large saucepan. Add the spring onions, leek, celery and potato. Stir and put on the lid. Sweat for 10 minutes, stirring a couple of times.
• Pour in the stock and cook for 10 - 15 minutes until the potato is soft.
• Add the spinach and cook for a couple of minutes until wilted. Use a hand blender to blitz to a smooth soup.
• Stir in the crème fraîche. Reheat and serve.

SPINATSUPPE (NORWEGIAN SPINACH SOUP)

Steps:

• 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.