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Pinaattikeitto

Finnish Cream of Spinach Soup

This is a simple soup for spinach lovers! I find a lot of recipes/images of this soup are usually not quite as green as mine. Which has to do with the volume of spinach you use. I like to use up a whole frozen bag from Trader Joes, and it comes out looking like I blended up Oscar the Grouch. But I like that! You really can adjust how much spinach you add to this for your preference, but I also feel I am getting more nutrients this way. This soup is served with a boiled egg, which seems odd but is quite good.

Pinaattikeitto Ingredients

  • 3 tbs of butter

  • 1 tbs of rye flour

  • 4 tbs of white flour

  • 1 1/2 cups of vegetable broth​

  • 3 1/2 cups of milk

  • 17 oz of frozen spinach (1 bag)

    • Conventional recipes use about half this am​ount if you prefer

  • Salt to taste

  • 1 tsp sugar

  • Pepper to taste

  • Eggs for serving

Method

Defrost your frozen spinach but straining it over the sink and running hot water over it. Squeeze out as much excess liquid as possible.

Melt the butter in a large pot. Add in the flours and mix to make a roux.

Add in all the liquids, stirring vigorously (I'd use a whisk). Bring it to a simmer, making sure not to let it stick to the bottom.

Add the spinach and continue stirring. Add all your seasonings and adjust to your preferences.

Using an immersion blender, smooth out your soup but don't cream it entirely. I guess you could cream it entirely depending on your texture preferences, but I like a few leaves of spinach bits.

Serve with a boiled egg and enjoy.

Notes:

I made this with hella spinach by accident but quite liked the way it turned out. It's truly meant to be lighter but honestly I didn't want to have half a bag of spinach in my freezer so it all went in. Adjust it to your preferences, this one is fairly loosey goose.  Some people also put the boiled egg in whole and chase it around with their spoon. I cut it in half for the ✨aesthetic✨.

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