Swedish Spinach Soup Spenatsoppa Recipes

SWEDISH SPINACH SOUP - SPENATSOPPA

Steps:

• Drain and dry the defrosted spinach.
• Melt the butter in a skillet over medium heat and add the onion and spinach. Fry until the onions are soft.
• Dust the flour over the spinach mixture and add the water and bouillon. Let simmer for 10 minutes.
• Add the milk and season with salt, pepper and nutmeg.
• Slice the hard boiled eggs.
• Divide the soup in 4 bowls, and top each with approximately 1/4 of the egg slices. Serve with bread for a complete light meal.

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.

SWEDISH SWEET SOUP

Steps:

• Place the tapioca in a bowl with enough water to cover, and soak 8 hours, or overnight.
• Fill a large saucepan with the 2 quarts water, and mix in the prunes, raisins, sugar, and cinnamon. Bring to a boil, and stir in the soaked tapioca. Stirring often, cook 30 minutes, or until tapioca is clear and prunes are tender. Mix in the lemon juice and salt at the end of the cook time. Chill until completely cooled before serving.

SWEDISH FRUIT SOUP

Steps:

• Combine prunes and enough water to cover in a large saucepan, boil until soft. Drain, reserving prune juice.
• Snip prunes from pits; set aside.
• Add enough grape juice to prune juice to make four and one-half cups.
• Heat fruit juices and add prunes, raisins, lemon and sugar. Add cinnamon and salt; cook for several minutes.
• Stir in tapioca slowly, making sure grains remain separate.
• Cook, stirring constantly until tapioca is clear.
• Serve hot or cold.