Das zweite drei-Länder-Kochen:
spanische Vorspeise-finnischer Hauptgang-deutscher Nachtisch
FINNISH SPINACH SOUP
for 4 portions:
300 gr fresh or defrosted spinach*
3 tbs butter
1 liter full-cream milk
½ dl flour
1 tsp salt
dash of ground white pepper
dash of ground nutmeg
4 boiled eggs
Boil the fresh spinach leaves in a little water for a few minutes. Strain well. (*Defrost the spinach and strain well if bought frozen). Melt the butter in a saucepan and add the flour . Simmer for a while.
Add the pre-heated milk whilst constantly stirring. Heat up again and add the seasonings and spinach to the saucepan. Cook at a low heat for approximately 10 minutes.
Use a stick blender, if you want the soup to be smoother. Decorate each plate with 2 egg halves before serving.