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Norwegian Spinach Soup




Source of Recipe


House & Garden February 1964


List of Ingredients




2 pounds fresh spinach, chopped, or 2 packages chopped frozen spinach
1 ½ quarts hot beef bouillon
3 tablespoons butter
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg
2 hard-cooked eggs, sliced

Recipe



Cook spinach in hot bouillon for 10 minutes. Drain, reserving the liquid. Melt butter and stir in flour. When blended and smooth, add hot liquid, a little at a time, stirring until smooth. Cover and simmer 5 minutes. Add spinach, salt, pepper and nutmeg and mix thoroughly. Simmer covered for 5 minutes. Serve with hard-cooked egg slices floating on top of each bowl of soup.
Serves 4 to 6.