Spinach soup

Spinach soup

By
From
The Scandinavian Cookbook
Serves
4
Photographer
Lars Ranek

Picnic in the snow. When you go out for a whole day cross-country skiing in the mountains, you need to bring a solid lunch that will keep you energized and warm. Spinach soup (you can use frozen spinach if you cannot buy it fresh) and a smoked salmon and avocado sandwich is perfect. Pack the vacuum jug of soup in your basket or rucksack along with your sandwiches and some paper cups and spoons. Enjoy them together in the cold, white mountains.

Ingredients

Quantity Ingredient
1kg fresh spinach
2 tablespoons olive oil
1 onion, roughly chopped
2 garlic cloves, roughly chopped
2 large potatoes, peeled and cubed
1 litre water
1/2 teaspoon freshly ground mace
salt
pepper
100ml double cream

Method

  1. To make the soup, remove any tough stems from the spinach leaves and rinse them three or four times in cold water. Drain and set aside in a colander. Heat the olive oil in a large saucepan and sauté the onion and garlic. Stir in the potatoes and 500 ml of the water. Bring to the boil, then reduce the heat and leave to simmer for 15 minutes.
  2. Add the spinach, mace, salt, freshly ground pepper and the rest of the water to the pan. Return to the boil, then reduce the heat, cover and leave to simmer for 10 minutes. Add the cream and heat through. Blend the soup (using a hand-held blender is the easiest way to do it) and adjust the salt and pepper to taste. Store the hot soup in a vacuum jug ready to take on the picnic.
Tags:
Scandinavian
Trine Hahnemann
seasonal
healthy
Danish
Swedish
Norwegian
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