Spinach Soup with Egg Halves and Carrot Slaw
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.
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
1/2 cup heavy cream
4 boiled eggs
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
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.