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SPINATSUPPE (SPINACH SOUP)

  • Norway_Spinatsuppe - Copy (1)

Cosmin asked me if the English cook with spinach.  ‘Of course we do’ I retorted, but when I thought about it I realised that it hadn’t actually featured in any of my cooking of late.  To be frank I was a little sexist in omitting one of my favourite ingredients when preparing grub for Cosmin, it was based on the assertion that men do not like healthy food, much less food that looks healthy.  ‘Do you like spinach Cosmin?’  ‘Yes I do Dulcie.’ ‘Well we’re in luck, the Norwegians have a spinach soup which I will cook for you my darling, and it has a boiled egg on top.’

 The food snob in me was aghast that this soup is prepared with a stock cube, but it does mean that it is ridiculously quick to prepare and it does taste good.  I was a little over enthusiastic with the stick blender, next time I cook this I won’t blend it at all, it really doesn’t need it.

Makes Dulcie's List   Makes Cosmin's List

ingredients

Soup
  • 200g spinach (7oz / 1 cup)
  • 1 tbsp butter
  • 1 tbsp plain flour (all-purpose flour)
  • 600ml water (1 pint / 2.5 cups)
  • Chicken stock cube
  • Nutmeg to taste
  • Salt to taste
  • Pepper to taste
  • 100ml single cream (0.2 pints / 0.4 cups) (light cream)
 To Serve
  • Two halved boiled eggs

NUTRITIONAL CONTENT PER PORTION

  • Calories | 232
  • Fat | 17g

Serves | 2 portions

Prep Time | 5 minutes

Cooking Time | 20 minutes

Method

  1. Boil the water in a large saucepan then add the stock cube and stir to dissolve.
  2. Add the spinach and simmer for a couple of minutes until cooked. Drain, reserving the liquid.
  3. In a separate sauce pan, melt the butter and stir in the flour. With the sauce pan still on the heat gradually stir in the spinach liquid bit by bit until fully incorporated.
  4. Stir in the spinach and remove from the heat.
  5. If you wish, blend in a mixer or with a stick blender until the desired consistency is reached.
  6. Season with salt, pepper and nutmeg and stir in the cream.
  7. Serve with boiled eggs.

Taken from a recipe found at www.ritamatogvin.blogspot.co.uk

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