Spinach Soup - Pinaattikeitto

Spinach soup is an old-fashioned soup for lunch or light dinner. It is a typical sight in the supermarket shelves with ready-made-lunch-food. Commonly served with one to two boiled eggs cut into halves.  Some rye bread with butter or creme cheese spread would be typically accompanying this dish. In old times, the dish was commonly made not with spinach but with nettles, which are one of the first edible plants that appear in spring after a long winter. If you want to use nettles, put them briefly in boiling water before hacking them. This way they lose their “sting”.

Ingredients:

50 g butter or margarine

4 Tablespoons of flour

1 l full-fat milk

150 g frozen spinach (the really fine-cut one)

1 Teaspoon of salt

1 Teaspoon of sugar

Pinch of white pepper

4 hard boiled eggs

Instructions:

Put the butter into a pot and melt it. Add some flour and mix it with the molten butter. Add the rest of the flour and mix it well. Then add milk slowly and in small portions the milk and stir well to smoothen out any lumps. Cook about 5 minutes.

Add the frozen spinach and gently cook till the spinach has melted. Stir the whole time.

Add salt, white pepper and sugar to your taste.

Cut the boiled eggs in half. Put the soup into a soup plate and add two egg halves. Serve hot.