Prep 10 mins
Cook 0 mins
One of my favourite lunch soups! Great mild taste, features good-for-you spinach and quick to make; you can make the soup while the eggs are boiling. This soup also seems to be the #1 opinion divider in the country - about half the people (like me!) love it, while the other half (like my husband!) think it's a complete abomination. I think it's just due to the spinach though. ;-)
- 3 tablespoons margarine
- 5 tablespoons all-purpose flour
- 1 liter milk
- 150 g finely chopped frozen spinach, thawed and drained
- 1 teaspoon salt
- 1 teaspoon sugar
- 1⁄8 teaspoon white pepper
- 4 hard-boiled eggs
- Melt margarine in a pot, add flour and mix well with a whisk.
- Add about half of the milk and whisk vigurously to get rid of any lumps. Keep whisking until the mixture thickens and begins to boil.
- Add the rest of the milk and the spinach, whisk. Allow to boil for a few minutes. Keep stirring often as milk-based soups stick to the bottom of the pot easily!
- Add salt, sugar and white pepper, mix.
- Divide between soup bowls; peel boiled eggs, halve them, and place two egg halves on top of each bowl of soup.
This was different.
Well, put me in the camp that likes it. I wouldn't use as much flour next time as the soup got very thick and needed to be thinned with more milk.
Ah yes, this is the taste I remember from my childhood (in Sweden). We made it with less milk though and had cream instead but I think this recipe is somewhat healthier than what I can find in old Swedish cookbooks. It was a revelation for Hubby to have spinachsoup this way (he was surprised to see the egg floating on top) and for me it certainly was sweet memories. The soup is very easy to make and I had no problems with lumps or burning. I fully agree that you have to keep whisking all the time and you will get a perfect soup, done in a few minutes. Thank you so much for posting.