SIMPLE NORWEGIAN SPINACH SOUP
If you like spinach like I do then you should really enjoy this recipe! The nutmeg adds a terrific flavour to this as well. It's easy to make and would be great served with some crunchy bread. This comes from Recipe Goldmine. Enjoy!
Provided by Nif_H
Categories Spinach
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
NORWEIGIAN SPINACH SOUP
Make and share this Norweigian Spinach Soup recipe from Food.com.
Provided by Parsley
Categories Spinach
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 181.4, Fat 10.5, SaturatedFat 5.2, Cholesterol 121.3, Sodium 824.4, Carbohydrate 11, Fiber 3.9, Sugar 2.8, Protein 12.5
NORWEGIAN SPINACH SOUP
Make and share this Norwegian Spinach Soup recipe from Food.com.
Provided by roozer
Categories Spinach
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 200.4, Fat 13.2, SaturatedFat 6.4, Cholesterol 129.8, Sodium 1716.7, Carbohydrate 11.6, Fiber 5.2, Sugar 1.2, Protein 13.1
SPINATSUPPE (NORWEGIAN SPINACH SOUP)
Make and share this Spinatsuppe (Norwegian Spinach Soup) recipe from Food.com.
Provided by Elmotoo
Categories Clear Soup
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
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
Provided by Nika Standen Hazelton
Categories Soup/Stew Egg Appetizer Quick & Easy Spinach Winter House & Garden Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4 to 6
Number Of Ingredients 8
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.
NORWEGIAN SPINACH SOUP
Number Of Ingredients 8
Steps:
- 1. Wash, drain, and coarsely chop the fresh spinach.2. In a medium saucepan, bring the stock with the onion to boil. Stir in the spinach, lower the heat, and cook uncovered for 5 minutes. Remove from heat. Use the same burner for the next step.3. Make a roux to thicken and flavor the soup in a small saucepan, melt the margarine, add the flour, and stir over low heat for a few minutes without browning. Remove from heat and gradually add about 1 cup of the soup liquid, stirring constantly. When smooth, stir the mixture into the soup.4. Return soup to the heat and slowly bring to a boil. Stir and cook until the soup thickens slightly. Season with a speck of sugar (if you like), nutmeg to suit your taste, and pinch of salt.EXCHANGES1 VegetableNUTRITION FACTSCalories 46Total Fat 2 grams Saturated Fat traceCholesterol 39 milligramsSodium 142 milligrams (without added salt 106 milligrams)Total Carbohydrate 5 grams Dietary Fiber 2 gramProtein 2 grams
Nutrition Facts : Nutritional Facts Serves
CREAMY SPINACH SOUP
The lovely, leafy spinach in this recipe makes for a flavoursome and intriguing bright-green soup
Provided by Maxine Clark
Categories Dinner, Soup
Time 1h15m
Number Of Ingredients 10
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 - you may need to do this in batches depending on the size of your machine. (The soup may now be frozen for up to 1 month. Defrost in the microwave or overnight in the fridge. The soup may lose some of its vibrancy on freezing, but the flavour won't be impaired.) 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
Nutrition Facts : Calories 226 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 17 grams carbohydrates, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 1.22 milligram of sodium
CREAM OF SPINACH SOUP
Puréed vegetable soups can be lean and spare or rich and creamy, spicy or subtle, hot or cold. They can be vegetarian or quite meaty. And much of the cooking time is just for simmering. This spinach soup, with a touch of nutmeg and some cream, is a classic combination, and its flavor justifies that distinction.
Provided by Mark Bittman
Categories soups and stews, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 6
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.
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