Prep 10 mins
Cook 5 mins
A quick, light soup for cool days. Straight from Norway for the World Tour.
- 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
- 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.
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!