Recipe: Norwegian Spinach Soup for Jean/UT

Hi Jean :-) I found this recipe on the internet but did not find any recipe for Spinach and Potato Soup. I wonder if you could use this recipe adding sliced potatoes or precooked chunks of potatoes. Does your husband remember the consistency of the potatoes in the soup - sliced or chunks? Or were they used to thicken the soup (falling apart)? Maybe then you could figure out whether to slice them or whether to use chunks and when to add them to the rest of the soup. I hope that this recipe will help you. It seems to be a creamy soup. Good luck!!

NORWEGIAN SPINACH SOUP

2 pounds fresh spinach (or frozen, chopped spinach)
8 cups chicken broth
3 tablespoons butter
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg
2 hardboiled eggs, sliced

Wash spinach thoroughly; drain and chop coarsely. (If you're using frozen spinach, defrost it and drain thoroughly.)

Place a sieve or strainer over a large bowl; set aside.

In a large saucepan or soup pot, bring broth to a boil. Add spinach. Simmer 8 minutes, then pour into sieve or strainer, catching the stock in the bowl. Press the spinach with a spoon to remove as much liquid as possible. Set the stock aside. Chop the spinach very fine.

Melt the butter in the saucepan or soup pot. Remove pan from heat and stir in the flour. Using a whisk, slowly add the hot broth, mixing well. Return pan to heat and bring broth to a boil, stirring constantly.

Add spinach, salt, pepper, and nutmeg. Cover pan, reduce heat, and simmer 5 minutes, stirring occasionally.

Serve soup garnished with slices of hard-boiled egg.

Serves 4 to 6.