nutmeg

Spinach Soup with Egg Halves and Carrot Slaw

jens Home Swede Home, Prince Edward County, Recipes carrot, cream, egg, ginger, nutmeg, onion, soup, spinach 0 Comments

We all have them. They come and go. Difficult to avoid. I’m talking about the days where you just want to stay in bed. Not move, not care, not anything. The reasons might be all different but the feeling is universal. I recently had one of those days. The weather was cold, grey, rainy and windy. Coffee didn’t even lift my spirit, which is rare. I knew I had to get up and get on with my day and was looking for something to cheer me up.

This Swedish spinach soup came to mind. Traditionally served with egg halves and hard bread. I recently picked up some local eggs from a nearby farm and the yolk is the brightest orange you’ve ever seen. This in turn inspired me to go crazy with the colour. A refreshing carrot slaw with ginger and orange zest became a great side snack to the soup which offers subtle spinach, onion and a hint of freshly ground nutmeg. The meal did lift my spirit. Thanks to both flavour and colour. Try it. It’s the perfect lunch on a day when feeling a tad blue.

Soup:

2 tbsp butter

1 large onion, finely diced

2 1/2 tbsp flour

5 cups vegetable broth

500g frozen spinach

1/2 tsp freshly grated nutmeg

salt

white pepper

1/2 cup heavy cream

4 boiled eggs

Carrot Slaw:

4-5 grated carrots

2 tbsp grated ginger

1 tbsp olive oil

1 tbsp white wine vinegar

zest of 1 orange

2 tbsp orange juice

salt

pepper

In a bowl, mix together the ingredients for the carrot slaw. Set aside to marinate while you make the soup.

In a large pot melt the butter over medium-high heat. When slightly browned add the onion and turn the heat down to medium. Sauté for 2-3 min until slightly translucent. Sprinkle the flour over the onions and mix well. Let cook for another minute. Add about a cup of the broth and stir well. When simmering add the rest of the broth along with the spinach and nutmeg.

Let simmer for 10-15 min. Take of from the heat and stir in the cream. Season with salt and pepper.

Serve the soup along with the boiled eggs. The carrot slaw can be served on crackers or hard bread or on its own on a side plate. Serves 4.

Pommes Duchesse

jens Home Swede Home, Prince Edward County, Recipes butter, egg, nutmeg, pommes duchesse, potatoes 0 Comments

Think potatoes. Now think mashed potatoes. Keep thinking. Fantasize how you would possibly make something more out of this dull white mash. How to make attractive, individual servings of mashed potatoes? Think, think, think. This is most likely how this delicacy came about in France, many years ago. Pommes Duchesse. Yes, a French name, yet this is also a real Swedish classic. I’ve done a lot of research about traditional Swedish food over the past few years so this came as no surprise. Many of the traditional dishes in Sweden originate from France. Who else would come up with such delicious bites. They are a classic and though, at the moment, slightly out of fashion in both Sweden and France they deserve as much attention as possible.

They not only look impressive and irresistible to the eye, they are just as delightful to eat. A beautifully fluffy centre with a nicely browned almost crisp exterior. All with the subtle hint of freshly ground nutmeg. Presenting a platter with Pommes Duchesse at the dinner table as a side to meat or fish rather than regular stubby mashed potatoes will certainly make your guests squeal with excitement.

Smaller versions are also perfect as an hors d’oeuvre. Throw in some finely chopped fresh herbs and garlic before piping them out and make them bite size. They are delicious, versatile little morsels.

Happy Easter!

1.5 kg Potatoes

150g butter, melted

5 egg yolks

1/2 cup cream

3.5 tsp salt

pepper

1 tsp freshly ground nutmeg

Preheat the oven to 500F.

Peel and boil the potatoes until very soft.

Using a potato press, press potatoes into a large bowl. Let cool slightly. Add the rest of the ingredients and blend together. Transfer the potato mixture into a piping bag with a star tip and pipe the potato into mounds, about 2″ x 2”, onto a baking sheet lined with parchment paper. Bake in the upper part of the oven for 15-20 min or until golden brown. Make sure the tips don’t burn. Serve immediately. Serves 4