Spinatsuppe Norwegian Spinach Soup Recipes

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.

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 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.

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.