Spenatsoppa recipe, Swedish autumn favorite, spinach soup.
Often served with an egg-half.

Serves four:

about 250 gram (0.55 pounds) frozen Spinach
2 tbs Wheat Flour
1 Onion
1 litre Water
2 Stock-Cubes
1 dl (0.4 cups) Milk
1/4 tsp Nutmeg
2 Eggs

Butter
Salt & Pepper

1. Defrost the spinach and chop it up roughly. Peel and finely chop the onion, fry together with the spinach in butter until soft.

2. Dust over the flour and add the water and stock cubes. Let simmer for approximately 10 minutes.

3. Add the milk and season with salt, pepper and nutmeg. Hard boil the eggs and cut in halves.

Serve with an egg-half floating in the soup aswell as a nice bread.