How to Make Swedish Spinach Soup (Spenatsoppa)

Add 1 tablespoon chopped rosemary and 1 minced garlic clove to a pan and let sizzle.

Sprinkle coarse sea salt and ground black pepper over the mixture.

Turn heat down to medium-low and sweat the onions.

Add 2 cups of chopped potatoes and cook for about 3 minutes.

Add 1 quart of chicken broth and fill the pan with water.

Bring to a boil, cover, and cook for about 15 minutes until potatoes are tender.

Add 2 cups of chard and 3-4 cups of baby spinach, cover, and cook for 5 more minutes.

Blend the soup in batches, using a rag to hold the lid on to prevent steam from blowing it off.

Add a little fresh nutmeg and a couple of squeezes of lemon before serving.

Equipment Needed

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