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SPINATSUPPE
Norwegian Spinach Soup

2 lb fresh spinach or 2 pkgs frozen chopped spinach
2 qt vegetable stock
3 tb butter
2 tb flour
1 t salt
1/4 ts white pepper
1/8 ts nutmeg
2 eggs, hard-cooked & sliced

Wash the fresh spinach thoroughly under cold running water to remove
any sand. Drain by shaking it vigorously by hand or in a lettuce
basket, then chop coarsely. If frozen spinach is used, thoroughly
defrost and drain it. Bring 2 quarts of vegetable stock to a boil
in a 3-4 quart saucepan and add the fresh or frozen chopped spinach.
Simmer uncovered about 6 to 8 minutes, then pour the entire contents
of the pan into a sieve set over a large bowl. Press down hard on
the spinach with the back of a wooden spoon to extract all it's
juices. Set the liquid aside in the bowl and chop the cooked
spinach very fine. Melt 3 tablespoons of butter in the saucepan.
When the foam subsides, remove the pan from the heat and stir in
the flour. With a wire whisk, beat the hot stock into this white
roux a little at a time. Return the saucepan to the heat and,
stirring it constantly, bring it to the boil. Then add the spinach.
Season soup with salt, pepper and nutmeg. Half cover the pan and
simmer soup over low heat about 5 minutes longer. Stir occasionally.
Garnish each serving of soup with a few slices of hard-cooked egg.

Note: On festive occasions, such as Easter, spinatsuppe is often
served with a stuffed egg half floating in each soup bowl. To make
these, remove the yolks from 2 or 3 hard-cooked eggs (depending on
how many people you plan to serve) and mash them to a paste with
about 1 to 2 teaspoons of softened butter. Roll the mixture into
little balls and nestle 2 or 3 into each halved egg white.

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