Spinach soup with egg and wholegrain bread
The classic Swedish green soup of frozen leaf spinach, smooth and mild with nutmeg, with boiled egg halves in it and open sandwiches of cottage cheese and cucumber on the side. Thickened here with milk; the most common version uses cream instead.
- 25 minTime
- 20 minHands-on
- 4Portions
- ≈ 20 krper portion
- 440kcal per portion
Ingredients for 4 portions
- 1Yellow onion
- 1 cloveGarlic
- 1 tbspButter
- 2 tbspPlain flour
- ≈ 7 dlWater
- 2 cubesVegetable stock
- 450 gFrozen leaf spinach
- 4Eggs
- 3 dlMilk
- 2 mlNutmeg, freshly grated
- to tasteSalt
- to tasteBlack pepper
On the side
- 8 slicesBread, wholegrain
- 200 gCottage cheese
- ½Cucumber
Method
- Peel and finely chop the onion and garlic. Fry them gently in the butter in a saucepan over a medium heat for about 3 minutes, until soft but not coloured.
- Sprinkle over the flour and stir. Whisk in the water a little at a time, crumble in the stock cubes and add the frozen spinach. Bring to the boil, stirring.
- Let the soup boil gently for about 10 minutes, until the spinach has thawed and everything is heated through. Stir now and then.
- Boil the eggs in another pan for 8 minutes from when the water boils. Cool them under cold water, peel and halve them.
- Spread the cottage cheese on the slices of bread and top with sliced cucumber.
- Pour in the milk and blend the soup smooth with a stick blender. Heat it through without letting it boil and season with grated nutmeg, salt and pepper.
- Place the egg halves in the soup and serve with the sandwiches.
The cost is estimated from Swedish grocery prices.
