Norwegian Spinach Soup

22 Oct

Spinach cooked in a thickened chicken broth, served with slices of hard boiled eggs and nutmeg on top.

-By Carrie (Strommen) Lennie


2 lbs fresh spinach, or 2 pkgs. frozen chopped spinach
2 quarts chicken stock, fresh or canned
3 Tbsp butter
2 Tbsp flour
1 tsp salt
¼ tsp white pepper
1/8 tsp nutmeg
2 hard-cooked eggs, sliced


  1. Wash fresh spinach, drain and chop it coarsely. If frozen is used, thaw and drain.
  2. Bring to a boil the chicken stock in a 3- to 4-quart saucepan. Add spinach. Simmer uncovered about 6 minutes.
  3. Pour into a sieve set over a large bowl. Press with the back of a wooden spoon to extract all of its juices. Set the liquid aside and chop the cooked spinach very fine.
  4. Melt the butter, remove the pan from heat and stir in flour. With a wire whisk, beat the hot stock into the flour mixture a little at a time.
  5. Return to heat and bring to a boil, stirring constantly. Add spinach, season sour with salt, pepper and nutmeg. Half cover the pan and simmer 5 minutes, stir occasionally.
  6. Garnish each serving of soup with slices of hard-cooked egg. Makes 4 to 6 servings.
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Posted by on October 22, 2011 in Soups


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