Creamy Spinach Soup

At least in Finland everyone knows spinach soup. It’s very popular, regularly served in schools, lunch diners, basically everywhere. While the idea of making a creamy soup from spinach (or nettle) might not sound too fancy, the result is still excellent. Usually the soup is served with halved boiled eggs dipped into the the bowl, so if you’re feeling adventurous, feel free to experiment with something similar.

The texture of the soup is neat, and spinach (and moreso nettle, which is even better!) is healthy for you, so this is truly an awesome soup for a very minimal price!


Spinach Soup / Nettle Soup

1 l fresh spinach or nettle leaves or 150 g frozen
1 shallot
1 tbsp oil
25 g margarine
3 tbsp wheat flour
1 l water
1 vegetable bouillon cube or 1 tbsp powder
salt, pepper
2 dl oat or soy cream

If you use fresh nettle leaves you have to boil them 3-4 minutes before using. Chop the boiled nettle leaves or fresh spinach leaves. Peel and finely chop the shallot. Heat the oil in a pot and sauté the shallot until soft. Add the margarine, allow to melt and stir in wheat flour. Add water in batches, stirring well between, and bring to boil. Add the bouillon cube or powder. Add the spinach or nettle, bring back to boil and simmer 5 minutes. Add cream, heat thoroughly and season with salt and pepper.



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