Norwegian Spinach Soup Recipes

SPINATSUPPE (NORWEGIAN SPINACH SOUP)

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 5 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. (this step not necessary if using frozen spinach).
• 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.

NORWEGIAN SPINACH SOUP

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.

NORWEGIAN SPINACH SOUP

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.

NORWEGIAN-STYLE POACHED SALMON WITH ANCHOVY BUTTER

Steps:

• In a small bowl combine well the butter, the parsley, the anchovy paste, and freshly ground black pepper to taste and reserve the anchovy butter, covered. In a saucepan combine the onion, the vinegar, the sugar, the peppercorns, the coriander seeds, the mustard seeds, the salt, and 4 cups water, bring the mixture to a boil, and simmer if for 15 minutes. Strain the mixture through a fine sieve into a deep heavy skillet just large enough to hold the salmon in one layer. Add the salmon, bring the liquid to a simmer, and poach the salmon, covered, for 8 to 10 minutes, or until it just flakes. Transfer the salmon steaks with a slotted spatula to plates, letting the poaching liquid drain off, and divide the reserved anchovy butter between them.

LATVIAN SPINACH SOUP

Steps:

• Boil the smoked ribs in 7 cups of water, covered, for an hour to an hour and a half.
• Meanwhile, wash the spinach, and chop finely.
• After the meat has cooked, add the rice and potatoes to the pot.
• After approximately 15 minutes (when the potatoes are cooked), remove the meat. When cool enough to handle, strip the meat from the bones and reserve.
• Add the spinach to the pot, along with the lemon juice and salt to taste.
• Place a serving of meat in individual bowls, add the soup and then half a hard-cooked egg and a teaspoon of sour cream.
• The diner chops the egg and mixes the cream into the soup.

BYRDHOUSE SPINACH SOUP

Steps:

• Melt butter in a large saucepan over medium heat. Whisk in flour, and cook until the mixture turns a darker yellow color, about 5 minutes. Stir in the mushrooms, and cook for 2 minutes.
• Whisk in the sherry, chicken broth, and milk, then add the spinach, green onion, nutmeg, salt, and pepper. Bring to a boil over high heat, whisking constantly, then reduce heat to medium low, and simmer until the spinach is tender, 15 to 20 minutes. Garnish with shrimp to serve.