Best Finnish Spinach Soup Pinaattikeitto Recipes

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FINNISH SPINACH SOUP (PINAATTIKEITTO)



Finnish Spinach Soup (Pinaattikeitto) image

One of my favourite lunch soups! Great mild taste, features good-for-you spinach and quick to make; you can make the soup while the eggs are boiling. This soup also seems to be the #1 opinion divider in the country - about half the people (like me!) love it, while the other half (like my husband!) think it's a complete abomination. I think it's just due to the spinach though. ;-)

Provided by stormylee

Categories     Spinach

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons margarine
5 tablespoons all-purpose flour
1 liter milk
150 g finely chopped frozen spinach, thawed and drained
1 teaspoon salt
1 teaspoon sugar
1/8 teaspoon white pepper
4 hard-boiled eggs

Steps:

  • Melt margarine in a pot, add flour and mix well with a whisk.
  • Add about half of the milk and whisk vigurously to get rid of any lumps. Keep whisking until the mixture thickens and begins to boil.
  • Add the rest of the milk and the spinach, whisk. Allow to boil for a few minutes. Keep stirring often as milk-based soups stick to the bottom of the pot easily!
  • Add salt, sugar and white pepper, mix.
  • Divide between soup bowls; peel boiled eggs, halve them, and place two egg halves on top of each bowl of soup.

Nutrition Facts : Calories 369.1, Fat 23.7, SaturatedFat 9.1, Cholesterol 248.2, Sodium 897.8, Carbohydrate 22.6, Fiber 1.4, Sugar 2, Protein 17.3

FINNISH SUMMER VEGETABLE SOUP (KESäKEITTO)



Finnish Summer Vegetable Soup (Kesäkeitto) image

"Soup is good food" I found this for the World Tour. Serve this with freshly-baked Finnish Rye Bread and some cheese for a nice lunch.

Provided by Elmotoo

Categories     Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 cups water
2 small carrots, sliced
1 medium potato, cubed
3/4 cup fresh green peas or 3/4 cup frozen green pea
1 cup cut fresh green beans or 1 cup frozen green beans
1/4 small cauliflower, separated into florets
2 ounces fresh spinach, cut up (2 cups)
2 cups milk
2 tablespoons all-purpose flour
1/4 cup whipping cream
1 1/2 teaspoons salt
1/8 teaspoon pepper
2 tablespoons snipped dill weed or 2 tablespoons parsley

Steps:

  • Heat water, carrots, potato, peas, beans and cauliflower to boiling in 3-quart saucepan; reduce heat. Cover and simmer until vegetables are almost tender, 10 to 15 minutes.
  • Add spinach; cook uncovered about 1 minute. Mix 1/4 cup of the milk and the flour; stir gradually into vegetable mixture. Boil and stir 1 minute.
  • Stir in remaining milk, the whipping cream, salt and pepper. Heat just until hot. Garnish each serving with dill weed.

Nutrition Facts : Calories 232.1, Fat 10.4, SaturatedFat 6.3, Cholesterol 37.5, Sodium 981.9, Carbohydrate 27.8, Fiber 4.7, Sugar 4.4, Protein 8.7

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