Spinach soup
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As the skipper himself knows. Spinach soup is an iron food that even kids like when you make it really tasty. This recipe is my summer version of spinach soup.
Ingredients for four
2-4 handfuls of fresh spinach or spinach.150g pineapple, frozen 1 l red milk 1/2 l vegetable stock 1 tbsp butter 1 tbsp wheat flour salt and white pepper pinch of sugar
Tip: A summer version of spinach soup is created if you have summer onions on hand. Chop the white part of the onions into the soup while you are making the stock, which is the very last thing you do. The onion will still have a nice crunch in its teeth, so it doesn’t need to be cooked. Place the green part in rings in a separate cup, and then you can put each one in a pot as you like.
Ota the butter in the cup to melt.
Chop the spinach as finely as possible. The spinach does not need to be chopped separately. Especially if they are home-grown. Foreign varieties can be strong-tasting, but they are not poisonous. Boil the spinach for a couple of minutes in the vegetable stock.
Soak the milk in the spinach soup. Simmer gently until the soup starts to bubble. Take a forkful of flour and whisk it into the butter in a cup (roux size). Thicken the spinach soup and season with salt, pepper and a pinch of sugar.
Serve the spinach soup with a good loaf of bread and a boiled egg.
Soup with spinach and a boiled egg.
