This soup, adapted from The Nordic Cookbook, has the rich flavor of creamed spinach but a much lighter texture.
Slideshow: More Healthy Soup Recipes
1 pound curly spinach, stemmed (20 cups)
2 tablespoons unsalted butter
2 tablespoon all-purpose flour
2 small shallots, finely chopped
4 cups chicken stock or low-sodium broth
1 cup heavy cream
2 tablespoon chopped dill, plus more for garnish
Pinch of freshly grated nutmeg
2 hard-boiled eggs, halved or quartered, for garnish
How to Make It
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.
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