Spinach Soup Spenatsoppa
Warm, comforting, and effortlessly elegant, Spinach Soup Spenatsoppa is a classic Scandinavian dish that combines the earthy goodness of fresh spinach with the creamy richness of heavy cream. This velvety soup is infused with aromatic hints of garlic, onion, and a whisper of nutmeg, creating a perfectly balanced flavor profile. Thickened with all-purpose flour and cooked to a smooth consistency, it’s satisfying yet deceptively light. The final touch? A simple yet striking garnish of halved boiled eggs, adding both protein and visual appeal. Perfect as a wholesome starter or a light main course, this easy-to-make soup comes together in just 35 minutes, making it an ideal choice for busy weeknights or cozy gatherings. Whether you're looking to embrace Nordic-inspired cooking or just need a new way to enjoy fresh spinach, Spenatsoppa is a recipe worth savoring!
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Ingredients
- 500 grams Fresh spinach
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion
- 2 cloves Garlic
- 2 tablespoons All-purpose flour
- 1 liter Vegetable stock
- 200 milliliters Heavy cream
- 0.25 teaspoons Ground nutmeg
- 0 to taste Salt
- 0 to taste Black pepper
- 2 large Boiled eggs
Directions
Step 1
Thoroughly wash the fresh spinach and set it aside to drain.
Step 2
Peel and finely chop the yellow onion and garlic.
Step 3
In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, cooking until they become soft and translucent, about 3-4 minutes.
Step 4
Sprinkle the flour over the onion-garlic mixture and stir well, cooking for 1-2 minutes to remove the raw flour taste.
Step 5
Gradually pour in the vegetable stock while stirring constantly to avoid lumps. Bring the mixture to a gentle boil.
Step 6
Add the spinach to the pot in batches, stirring it into the liquid until it wilts down. This should take 2-3 minutes per batch.
Step 7
Using an immersion blender, puree the soup in the pot until it reaches a smooth consistency. Alternatively, transfer the soup to a blender in batches, then return it to the pot.
Step 8
Stir in the heavy cream, ground nutmeg, and season with salt and black pepper to taste. Simmer for an additional 3-5 minutes to let the flavors meld.
Step 9
In the meantime, peel the boiled eggs and slice them in half.
Step 10
Serve the soup hot in bowls, garnished with the halved boiled eggs on top.
Nutrition Facts
| Serving size | (1974.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1651.3 |
| Total Fat 111.6g | 0% |
| Saturated Fat 59.6g | 0% |
| Polyunsaturated Fat 5.2g | |
| Cholesterol 747.0mg | 0% |
| Sodium 5332.6mg | 0% |
| Total Carbohydrate 105.2g | 0% |
| Dietary Fiber 27.0g | 0% |
| Total Sugars 19.8g | |
| Protein 47.6g | 0% |
| Vitamin D 118IU | 0% |
| Calcium 718.1mg | 0% |
| Iron 24.3mg | 0% |
| Potassium 2174.0mg | 0% |
Source of Calories