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  Added: Aug 24, 2006  •  Visited (489)  •  Print version Print this recipe (29)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Spinach Soup
(Spinatsuppe)
What You Need:
  • 2 pounds fresh spinach, or 2 packages frozen chopped spinach
  • 2 quarts chicken stock, fresh or canned
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 1 teaspoon salt
  • ╝ teaspoon white pepper
  • 1/8 teaspoon nutmeg
  • 2 hard-cooked eggs, sliced

  • How To Cook:
    1. Wash the fresh spinach thoroughly under cold running water to remove any sand. Drain the spinach by shaking it vigorously by hand or in a lettuce basket, and then chop it coarsely. If frozen spinach is used, thoroughly defrost and drain it.

    2. Bring the 2 quarts of chicken stock to a boil in a 3- to 4-quart saucepan and add the fresh or frozen chopped spinach. Simmer uncovered about 6 to 8 minutes, then pour the entire contents of the pan into a sieve set over a large bowl.

    3. Press down hard on the spinach with the back of a wooden spoon to extract all of its juices. Set the liquid aside in the bowl and chop the cooked spinach very fine.

    4. Melt the 3 tablespoons of butter in the saucepan. When the foam subsides, remove the pan from the heat and stir in the flour. With a wire whisk, beat the hot stock into this white roux a little at a time.

    5. Return the saucepan to the heat and, stirring it constantly, bring it to a boil. Then add the spinach. Season the soup with salt, pepper and nutmeg. Half cover the pan and simmer the soup over low heat about 5 minutes longer. Stir occasionally.

    6. Garnish each serving of soup with a few slices of hard-cooked egg. On festive occasions, such as Easter, "Spinatsuppe" is often served with a stuffed egg half floating in each soup bowl.

    7. To make these, remove the yolks from 2 or 3 hard-cooked eggs (depending on how many people you plan to serve) and mash them to a paste with about 1 to 2 teaspoons of softened butter.

    8. Roll the mixture into little balls and nestle 2 or 3 into each halved egg white.

    To Serve: 4 to 6
    This recipe is also available in:
    Cuisine ╗ Europe ╗ Norway
    Main Ingredient ╗ Herbs & Spices ╗ Spinach
    Main Ingredient ╗ Dairy ╗ Egg
    Main Ingredient ╗ Grains & Cereals ╗ Flour
    Dish ╗ Soup

     





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