Saturday, January 21, 2017

Spinat Suppe (Spinach Soup) #SoupSwappers

I took the challenge...
Well, not really I joined a new group on FB called Soup Saturday Swappers and this is my first foray to share a soup. This month's Theme is Healthy Soup Options. This event is hosted by Wendy Klik of A Day in the Life on the Farm.  #SoupSaturdaySwappers, if you want the hashtag. 
In the interests of full disclosure I did not like the pictures I took when I made the soup the first time, so when I reheated some of it, I redid the pictures.  You're not imagining stuff if you think you saw one picture and suddenly there was another one there.
Spinach Soup with Poached Egg
And I think this soup fits right in there.   It's light, healthy and tastes great.

I'm going back to my Danish roots on this one.  I have a cookbook called Danish Heritage Cook Book one of my sisters gave me several years ago and I used a recipe in there as a base for the soup.
Like many Danish recipes, this was probably made in the spring, when the spinach was first coming into the garden and then adding a poached egg to it, made it more substantial.     I can see this as a starter to a meal.  It's very common in Denmark to have a 'klar' or clear soup as a starter or a light soup like this one.  Then the rest of meal would probably have been some Medisterpolse (danish sausage) and some boiled potatoes.   The soup was to fill you up before the main meal.  
You know this has to be the simplest and one of the tastiest soups I've ever made.  I also made it Gluten Free. Cause I could.  And if you use some vegetable stock, this is also vegetarian.   The addition of a poached egg on the finished bowl, is a really interesting and surprisingly flavorful touch.  I have to admit to running out to the freezer and grabbing some of my rye bread out as an accompaniment to the soup.  And that completed my meal.

I think though I'm going to add more onions next time.  I had some lovely Pork stock which I used, but I think maybe some vegetable stock would have been better.
I'm also not going to poach the egg as long, cause it continued to cook when I added it to my soup. 
Spinach Soup with Poached Egg
Although that yolk made a kind of magic in the bowl. 
Just sayin...
I do like to tweak recipes, mostly to make them to my taste.  
Spinat Suppe (Spinach Soup with poached egg)
 And the magic begins when the yolk merges with the spinach soup. 
Spinat Suppe (Spinach Soup with poached egg)

And nothing goes better with it than a bite of Rye Bread.
Spinat Suppe (Spinach Soup with poached egg)
I also found out that this is a great 'drinkable' soup as well.
Spinat Suppe (Spinach Soup )
And I tried a squeeze of fresh lemon in it today, and WOW.  So, I'm adding that to the recipe as an option.

Here it is, Spinat Suppe or Spinach Soup.  



yield: 4 Servingsprint recipe

Spinat Suppe (Spinach Soup)

prep time: 10 MINScook time: 10 MINStotal time: 20 mins
This is a light and very flavorful soup. Adding the poached egg on top at the end is a surprising finish.

INGREDIENTS:

  • 500 Gram Spinach cooked (I used a 10 oz frozen brick of Spinach)
  • 1 bunch green onions, chopped, cooked with the spinach
  • 1 tablespoon Butter
  • 1 tablespoon flour (or use cornstarch to make it gluten free)
  • 1 liter (just over 4 cups) Vegetable, Chicken or Beef stock
  • 1/2 teaspoon salt
  • 4 poached eggs
  • 1/2 - 1 teaspoon of lemon juice when serving.

INSTRUCTIONS:

  1. Cook the spinach and onions together, then puree them.(I used my immersion blender for this step) Melt the butter, add the flour or cornstarch, whisk together. Add the stock, one cup at a time, whisking well in between additions. Bring to a boil, then add the spinach and heat through. Serve with a poached egg on top of each bowlful.  You can also add a squeeze of fresh lemon just just before serving or when you reheat the soup.  It add so much to the experience.
Created using The Recipes Generator

Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

18 comments:

  1. I never made spinach soup... something new to try for sure!

    Nice to be "playing" again with you...

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    1. This has been a fun 'play' date, hasn't it? Nice playing with you as well.

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  2. This sounds super nutritious! I've only had cream of spinach soup, so I definitely need to try this. I love anything with onions in the base.

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    1. It is/was tasty. I think that maybe next time I'll up the amount of green onions though. I've a big onion lover. Wait a minute, let me rephrase that. I love onions.

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  3. I've never seen anything like this before, I'd be really interested to try it!

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    1. It was such a simple soup, and came together fast. Doesn't hurt to have lots of home stock on hand though.

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  4. Count me in on the rye bread train! And everything, I mean everything, is better with a poached egg! P~

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    1. The rye bread was the perfect accompaniment. Never had soup with a poached egg in it before, but will do so again.

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  5. I have only had creamed spinach soup before and loved it. I am a huge spinach fan and the poached egg is a great finish!

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    1. I'm like, spinach, yes please. Love the stuff. And this soup will be a new staple in my life, the poached egg is an interesting finish to the soup.

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  6. I am all over this soup, poached egg and all. Delish.

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    1. The poached egg is an interesting addition which worked very well.

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  7. Brothy soups have always been my favorite, and all of that spinach, plus the egg, makes me think that I must try this one next!

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    1. Try it, you'll like it. This was so simple, came together fast and I felt good when I ate it, like I was treating myself well.

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  8. I think i will take your tip and wait until the spring when the spinach is fresh, sweet, and tender. I bet the poached egg added a lovely texture.

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    1. Definitely, fresh young spinach would be perfect in this. And the egg added an interesting note as well as texture.

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