Norwegian Spinach Soup Recipes

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.

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.

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.

Steps:

• Heat oil in a pan over medium-high heat. Add carrots and onions and saute until lightly browned, 7 to 10 minutes. Remove from heat and set aside.
• Bring chicken broth, water, white wine, vinegar, and fish sauce to a boil in a large pot. Add sauteed vegetables, reduce heat, and let simmer for 5 minutes.
• Whisk heavy cream and flour together in a small bowl. Add cream to the soup, followed by sugar, garlic, bay leaf, chile pepper, fennel greens, sea salt, and pepper. Bring to a boil. Add cod, mussels, and shrimp; bring to a boil. Reduce heat to low and let simmer without boiling until fish is easily flaked, 8 to 10 minutes. Adjust seasoning to taste.

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