spinach soup
This Finnish style spinach soup is the kind of comfort food Finland does best; simple, nourishing, and quietly beautiful. It starts with a buttery milk based roux that turns silky once the spinach melts in, then it’s blended until smooth and bright green. Traditionally served with a soft boiled egg on top, it’s cozy without being heavy - the perfect ‘warm bowl’ moment for long, cold weather days.
How to make spinach soup?
First boil the eggs. To make the peeling easier, bring a large pot of water to boil and add 1/4 cup baking soda and a generous amount of salt. Add the eggs once the water is at fast boil. Cook for 8 minutes and place the eggs in an ice bath to cool. In a large pot melt butter over medium heat and then add flour. Cook until the flour starts to bubble and turn light brown, about a minute. Then whisk in the milk and lower the heat to medium low. Once the milk starts to simmer add in spinach. Cook until the spinach has completely wilted, about 5-7 minutes. Lower the heat to low, and using an immersion blender purée the soup until completely smooth. Salt to taste. Peel and cut the eggs in half. Plate the soup and place an egg and edible flower on top.
Tips
If you don’t have an immersion blender on hand just use a regular blender or a food processor to puree the soup.
Recommended products to make this recipe
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