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Spinatsuppe - Spinach soup

I am removing the recipes from my other blog so all the food will be in one place and easier for you and me to find...

This is a traditional Scandinavian soup for a light dinner or a warm veggie side for this 'getting chilly' time of year. It's like a 'Swedish Miso' since you can add more to it to make it hearty or leave it light just spinach & broth instead of seaweed & soy.

Bring to a boil…
1 quart chicken or vegetable broth
add 5-12 oz fresh baby spinach, roughly chopped
Blanch spinach for 3-4 minutes then remove spinach with slotted spoon into a sieve.
Press spinach in sieve to remove as much liquid as possible, with the liquid draining back into the stock.  Chop the spinach more finely.
Pour remaining stock out of saucepan temporarily into a heat proof container
Melt 2 T unsalted butter in empty, hot saucepan
then stir in 2 T flour to make a roux.
Pour stock slowly back into saucepan over medium heat, stirring continuously until all stock is incorporated with the roux.   (to thicken the broth)
Bring stock to a boil again, return the spinach back to the stock.
Remove from heat after 3 minutes.
Sprinkle in 1/2 t salt 
1/4 t white pepper 
 1/4 t nutmeg
Pour soup into shallow bowls
Place a sliced medium boiled egg in each bowl (soup serves about four)

Serve with warm, thick slices of bread with butter and jam.  Or flat bread with butter.
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