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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Drain and dry the defrosted spinach. | 2. Melt the butter in a skillet over medium heat and add the onion and spinach. Fry until the onions are soft. | 3. Dust the flour over the spinach mixture and add the water and bouillon. Let simmer for 10 minutes. | 4. Add the milk and season with salt, pepper and nutmeg. | 5. Slice the hard boiled eggs. | 6. Divide the soup in 4 bowls, and top each with approximately 1/4 of the egg slices. Serve with bread for a complete light meal. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spinach	10	ounces	chopped defrosted frozen	62.3689	11.0563	6.2369	0.8505
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
onion	1		chopped	64.0	14.944	1.76	0.16
water	1	quart		-	-	-	-
bouillon	2	teaspoons		0.7	0.004	0.114	0.022000000000000002
milk	1/2	cup		74.42	5.8316	3.843	3.9894
nutmeg	1/4	teaspoon	grated	2.8875	0.2711	0.0321	0.1997
egg	2		boiled peeled	143.0	0.72	12.56	9.51
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
salt				-	-	-	-
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.