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This soup, adapted from The Nordic Cookbook, has the rich flavor of creamed spinach but a much lighter texture. Slideshow:  More Healthy Soup Recipes 

February 2016


Credit: © John Kernick

Recipe Summary

45 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • In a pot of salted boiling water, blanch the spinach until very tender, about 3 minutes. Drain and transfer to a bowl of ice water to cool. Drain well and squeeze out any excess water. Chop the spinach.

  • In a large saucepan, melt the butter. Add the flour and cook over moderate heat, stirring, until golden, about 2 minutes. Add the shallots and cook until softened, about 2 minutes. Whisk in the stock and bring to a boil. Cook for 5 minutes. Stir in the heavy cream and the 2 tablespoons of dill; cook until slightly thickened, about 5 minutes. Stir in the spinach.

  • Working in 2 batches, puree the soup in a blender until smooth; season with salt, white pepper and nutmeg. Ladle into bowls, garnish with the eggs and chopped dill and serve.