Norwegian Spinach Soup Recipes

SIMPLE 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 8 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.
• 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.

NORWEGIAN SPINACH SOUP

Steps:

• Cook spinach in broth 10 minutes.
• Drain, reserving liquid.
• Melt butter and stir in flour.
• When blended, add broth a little at a time.
• Cover, simmer 5 minutes.
• Add spinach, salt, pepper, nutmeg.
• Mix thoroughly.
• Simmer, covered, 5 minutes.
• Serve with hard-boiled egg slices floating atop.

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.

NORWEGIAN SPINACH SOUP

Steps:

• Cook spinach in hot bouillon for 10 minutes. Drain, reserving the liquid. Melt butter and stir in flower. When blended and smooth, add hot liquid, a little at a time, stirring until smooth. Cover and simmer 5 minutes. Add spinach, salt, pepper and nutmeg and mix thoroughly. Simmer covered for 5 minutes. Serve with hard-cooked egg slices floating on top of each bowl of soup.

CREAM OF SPINACH SOUP

Steps:

• Combine spinach, onions and stock in a saucepan, and turn heat to medium high. Bring to a boil, and lower heat so mixture barely bubbles. Cook, stirring occasionally, until spinach is very tender, about 10 minutes. Turn off heat, add nutmeg and a sprinkling of salt and pepper, and let cool at least a few minutes.
• Pour soup into a blender, in batches if necessary, and carefully purée. Return to pan, add cream, and, over medium-low heat, reheat gently, stirring occasionally. When soup is hot, adjust seasoning, and serve.

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.

NORWEIGIAN SPINACH SOUP

Steps:

• Melt the butter in the saucepan; sautee the onions until soft.
• Stir in the flour.
• Add the chicken broth a little at a time, stirring constantly.
• Bring to a soft boil and add the spinach. Season with nutmeg, and salt and pepper to taste.
• Simmer for a further 5 minutes, stirring frequently.
• Pour into bowls and garnish with egg slices.

CREAMY SPINACH SOUP

Steps:

• Melt the butter in a large lidded saucepan, add the onion and garlic and fry gently for 5-6 minutes until softening.
• Stir in the potato and continue to cook gently for 1 minute.
• Pour in the stock and simmer for 8-10 minutes until the potato starts to cook.
• Pour in the milk and bring up to a simmer, then stir in half the spinach and the lemon zest.
• Cover and simmer for 15 minutes until the spinach has completely wilted down. Allow to cool for about 5 minutes.
• Pour the soup into a blender (preferably) or food processor, add the remaining spinach (this will keep the soup bright green and fresh tasting) and process until silky smooth (The soup may now be frozen for up to 1 month. Defrost in the microwave or overnight in the fridge.)
• Return to the pan and reheat. Taste and season with salt, pepper and nutmeg. You may like to dilute the soup with a little extra stock if too thick. Ladle the soup into bowls and swirl in the cream.