Kale and Spinach Soup With Egg/ sort of inspired by Magnus. N and his brick of a book.

Near the end of last year, I was given a really cool gift of a pre-ordered copy of The Nordic Cookbook by Magnus Nilsson– this encyclopedia of recipes in the Nordic region. It’s inspiring in the way, that it’s sort of laid out like the Joy of Cooking, and you can just sit back and casual look through recipes, the small story behind it and variations of it. It’s casual and informative.

One of the recipes in the book struck out to me, partially because of contrast of colors- partially because I’ve been addicted to boiled eggs. Above is a small picture of the beautiful photography the book holds, and the recipe soup in hand.

In the end, I didn’t even up following the recipe. I did a simple vegetable stock base, no dairy and half kale (needed to be used up) and half baby spinach- black pepper, salt and nutmeg to taste.

But man, Magnus- you were the muse. MY ENTIRE INSPIRATION, my end goal was for the soup to look like that and so it did.

Remake of Magnus’ Spinach Soup… (with added kale)

Makes enough for two bowls of soup.
  1. Take a few bits of kale and pull the dark green leaves off the stalk. You can leave the hard stalks to make a vegetable broth. While you’re chopping, add to your inventory half of a white onion, and a few cloves of garlic.
  2. While this is started, boil two eggs. I prefer the 7 minute method. Peel and set aside for the end garnish.
  3. Take your soup pot out, and on medium heat- soften onions and eventually garlic. Once translucent, add kale and salt to taste.
  4. After five minutes of sauteing the kale, onions and garlic- add around 1 1/2 cups to 2 cups of liquid. Today I used Potato Water. For kicks, I added half a cooked potato for creaminess.
  5. Once the entirety of the pot is brought up to a boil, turn down heat and simmer for another few minutes- squish the potato down a bit while you wait to soften vegetables a little more.
  6. Add two big handfuls of baby spinach, they take maybe thirty seconds to wilt and now you are ready to puree.
  7. For this step, I used a immersion hand blender (but you can easily just use a normal blender)- they’re quick to use and easy to wash up. Take the pot off the heat and blend to a smooth soup. You might need to add more liquid, you can either add more stock, or just hot water.
  8. End the soup with added extra olive oil, a pinch of nutmeg, salt and lots of freshly ground pepper.
  9. Garnish with half a boiled egg.





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