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.
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.
I do like to tweak recipes, mostly to make them to my taste.
Here it is, Spinat Suppe or Spinach Soup.
Spinat Suppe (Spinach Soup)
- 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.
- 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.