Olivia’s Kitchen – Swedish Spinach Soup (Spenatsoppa)


My husband is from Sweden.  He’s been here so long now, he is truly a New Yorker, and proud Brooklynite for the past 12 years too, but he can still throw down some serious Scandinavian dishes in the kitchen.  While there are a few Swedish culinary traditions that leave me cold (lutefisk, I’m looking at you), most items I find delicious.  This soup is no exception.

When I first got together with my husband I was taking night college classes after work.  I would come home exhausted and starving.  He often would have this soup ready and waiting.  I loved the combination of creamy spinach with hard boiled egg so much I would gorge myself on it until I could barely move.   

Even better, it’s incredibly simple and fast to make!


1/3 cup of flour

4 tablespoons of butter

4 cups of milk

2 pounds of spinach, washed

white pepper



4 eggs, hard boiled


The first thing you are doing is basically creating a very loose bechamel sauce.  Melt the butter in a thick bottomed sauce pan over medium heat.  Pour the flour in and stir constantly with a wooden spoon for a few minutes.  Slowly add milk,approximately one cup at a time, using a wisk to combine the ingredients until smooth.  Continue stirring over medium heat for about 5 more minutes while the base thickens.  Stir in the raw spinach and continue to cook until you can see that the spinach is fully wilted and cooked.  Using an immersion blender blend the entire pot of soup until smooth and creamy.  Season with salt and white pepper and a bit of grated nutmeg.  Serve hot, topped with a hard boiled egg split in half and grate a small amount of nutmeg over the top.



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