March 16, 2013

Finnish Spinach Soup


There is nothing better than a comforting soup on a rainy day. I made the most of it yesterday and whipped up spinach soup, a childhood favourite served with hard-boiled egg and rye-crispbread with cheese. If you're in the Northern Hemisphere, and soon have fresh nettle available, try a similar soup using those instead. I have a recipe here.

It is supposed to be another warm one here today, so no more soups before autumn really sets in.
I am so ready for a cool change, I'm really looking forward to it!


Finnish Spinach Soup
(serves 4)

1 litre organic full-cream milk
3 tablespoons plain flour
200g baby spinach/English spinach/frozen spinach (thawed), blanched and finely chopped
a good pinch of salt
freshly ground black pepper or a tiny pinch of white pepper
hard-boiled egg (free-range, organic), to serve

1. Add milk and flour to a saucepan and whisk well to combine. Whisking continuously, bring milk to a boil and add blanched, finely chopped spinach. Let simmer for a further 10 minutes, then turn off the heat and season.

2. Serve with hard-boiled egg and crispbread.