Swedish Spinach Soup Spenatsoppa Recipes

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SWEDISH SPINACH SOUP - SPENATSOPPA



Swedish Spinach Soup - Spenatsoppa image

This recipe was adapted from one found in scandinaviafood.com. It is an autumn favorite, typically served with hearty bread.

Provided by PanNan

Categories     Spinach

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

10 ounces frozen chopped spinach, defrosted
2 tablespoons flour
1 onion, chopped
1 quart water
2 teaspoons bouillon (beef, chicken or vegetable)
1/2 cup milk
1/4 teaspoon grated nutmeg
2 eggs, hard boiled and peeled
1 tablespoon butter
salt
pepper

Steps:

  • Drain and dry the defrosted spinach.
  • Melt the butter in a skillet over medium heat and add the onion and spinach. Fry until the onions are soft.
  • Dust the flour over the spinach mixture and add the water and bouillon. Let simmer for 10 minutes.
  • Add the milk and season with salt, pepper and nutmeg.
  • Slice the hard boiled eggs.
  • Divide the soup in 4 bowls, and top each with approximately 1/4 of the egg slices. Serve with bread for a complete light meal.

Nutrition Facts : Calories 130.5, Fat 7.1, SaturatedFat 3.6, Cholesterol 117.7, Sodium 142.3, Carbohydrate 10.5, Fiber 2.7, Sugar 2.1, Protein 7.7

SWEDISH SWEET SOUP



Swedish Sweet Soup image

This recipe has been passed down in my family for generations. Raisins, prunes, cinnamon, sugar, and tapioca are cooked on the stove, then lemon juice and a dash of salt are added. This is a Christmas tradition in my home. Tastes best after standing several hours.

Provided by ACHOCOCAT

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 10h

Yield 10

Number Of Ingredients 8

½ cup pearl tapioca
2 quarts water
1 ½ cups pitted prunes
1 ½ cups raisins
1 ¼ cups sugar
¼ teaspoon cinnamon
2 ½ tablespoons lemon juice
1 dash salt

Steps:

  • Place the tapioca in a bowl with enough water to cover, and soak 8 hours, or overnight.
  • Fill a large saucepan with the 2 quarts water, and mix in the prunes, raisins, sugar, and cinnamon. Bring to a boil, and stir in the soaked tapioca. Stirring often, cook 30 minutes, or until tapioca is clear and prunes are tender. Mix in the lemon juice and salt at the end of the cook time. Chill until completely cooled before serving.

Nutrition Facts : Calories 260 calories, Carbohydrate 67.7 g, Fat 0.2 g, Fiber 2.8 g, Protein 1.5 g, Sodium 48.3 mg, Sugar 50.9 g

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