Norwegian - Spinach Soup (Spinatsuppe)

[Olga Drozd]

Norwegian - Spinach Soup (Spinatsuppe)

Spinach leaves are not overcooked, they are simmered only briefly in a rich chicken stock flavored with freshly grated nutmeg.  It is a light summertime soup--green specks suspended in a golden broth.  If you wish you can thicken the soup with a flour/butter roux or leave it as is.

2 pounds fresh spinach or 2 packages frozen chopped
2 quarts homemade rich chicken stock
3 Tablespoons butter
1/2 teaspoon minced garlic clove
1 cup finely chopped onion
1/8 teaspoon (approximately) freshly grated nutmeg
1 teaspoon salt, if desired
1/4 teaspoon freshly ground black pepper
3 hard cooked eggs, sliced, chopped or stuffed to garnish OR 1 cup sour cream

NOTE:  If the fresh spinach is in a bundle, cut off the stems just below the leaves and discard.  Wash under cold running water to remove the grit that seems inherent in the store bought variety.  Snap off the balance of the stems, up to the leaves.  Drain through a colander and chop coarsely.  If the spinach is frozen, defrost and drain.

Bring the chicken stock to a gently boil in a medium (3 quart) saucepan and add the spinach. Simmer 3 minutes--no longer. The highly nutritional leaves should not be overcooked.

Pass the contents of the saucepan into a colander or sieve set over a bowl.  Press down hard on the spinach leaves with a wooden spoon and squeeze out as much liquid as possible. Set the liquid aside in a clean saucepan.  Chop the cooked spinach fine by hand or in a food processor but do not allow it to become a puree.  Reserve.

Melt the butter in a skillet, and drop in the garlic and onion.  Cover and cook over medium heat until soft and translucent, about 8 minutes.  Set aside.

Return the saucepan to the heat and bring to a simmer. Scrape contents of the skillet into the stock.  Add the chopped spinach and, from that moment, simmer for 4 minutes.

Grate about 1/8 teaspoon of nutmeg into the soup.  Season also with salt and pepper.  Stir several times.

There are several very good garnishes from which to choose.  In Norway each bowl is served with a half egg stuffed with a blend of egg yolk and butter floating in the soup.

The soup can also be garnished with egg slices or chopped egg or a dollop of sour cream.  Serves 6 to 8.