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Spinach soup with egg butterballs

I received a traditional Swedish recipe book as a gift a few years ago and my mother in law placed sticky notes throughout the book to show me the recipes I needed to try first. This spinach soup was the first recipe I tried and it's a dish I want to make more often. It's super fast and feels really luxurious, like the soup you would order at a good restaurant. The traditional Swedish recipe calls for nettles but I've never come across them so fresh baby spinach is the perfect substitute. AND the Lockyer Valley is growing some exceptional spinach at the moment too!

knob of butter
1 onion, roughly chopped
240g spinach (or 2 x 120g tubs of spinach from Ghost Gully Produce Pty Ltd)
stock - 2.5 cups water with 3 teaspoons of vaxtkraft parsley stock concentrate added
150ml double cream
2 tbsp sherry
1/2 tsp freshly grated nutmeg

1/2 cup unsalted butter
2 hard boiled eggs (yolks only)

1. First make the butterballs. Place butter and hard boiled egg yolks in a bowl and mash together. Roll into balls approximately the size of a teaspoon and refrigerate (aim to make about 12 butter balls).
2. To make the soup, melt the butter in a saucepan, add the onion and fry until softened. Add spinach and stock and bring to the boil. Cook at medium heat for 2 minutes.
3. Pour the soup into a food processor or use a stick blender to whiz until roughly chopped. Return to the pan, add the sherry, cream and sprinkle with nutmeg. Heat the soup gently but do not allow the soup to boil. Serve in bowls with the butterballs (3 per serve) bobbing on the surface just beginning to melt. Mop up any leftovers with a crusty bread roll.

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