Well hello there! I’m so glad to see so many of you here – I suspect I have the guys from SortedFOOD to thank for the recent increase in readers (thank you!). I’m Petra, a Swedish food-addict and I hope you will like what you see and that you decide to stick around! If you want to know a bit more about me, I think you will like this page.
So, I’m not going to bore you with more talk about my exams so instead I’m going to talk about this soup I had for lunch yesterday. Spinach-soup is one of those classic dishes that always work for me. I remember in pre-school they always served soup and pancakes on Thursdays and this one was my absolute favorite, its so hearty and filling but still light enough to not make you feel sluggish. The extra addition of cinnamon in the classic recipe sounds strange but it only makes the spinach taste more like spinach (can someone explain the science behind this?).
This recipe also works perfectly fine with nettles if you are able to pick some early ones.
You will need this;
0,5 l vegetable stock
4 tbs cream
400 g frozen spinach
1 yellow onion
1 tsp cinnamon
1 tbs butter
2 soft boiled eggs
Do like this;
Start with sweating the onion in the butter until it becomes soft and translucent. Then add in the spinach and let it defrost and soften before adding in the vegetable stock.
Let simmer for about 10 min before mixing the soup smooth with a hand held mixer, add in the cream and cinnamon and let it heat it up before serving.
Serve with a soft boiled egg, some parmesan and some nice bread on the side.