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WINTER PICNIC SPINACH SOUP

The Scandinavian Cookbook
by Trina Hahnemann
Picnic In The Snow. When you go out for a whole day of cross-country skiing in the mountains, you need to bring a solid lunch that will keep you energized and warm. Spinach soup (you can use frozen spinach if you cannot buy it fresh) and smoked salmon and avocado sandwiches are perfect. Pack the thermos of soup in your basket or rucksack along with your sandwiches and some paper cups and spoons. Enjoy them together in the cold, white mountains.
Serves 4

Ingredients

• 2 pounds fresh spinach
• 2 tablespoons olive oil
• 1 onion, coarsely chopped
• 2 cloves garlic, coarsely chopped
• 2 large potatoes, peeled and cubed
• 4 cups water
• 1/2 teaspoon freshly ground mace
• Salt and pepper
• 1/3 cup heavy cream

Directions

Remove any tough stems from the spinach leaves and rinse them three or four times in cold water. Drain and set aside in a colander.

Heat the olive oil in a large pot and saute the onion and garlic. Stir in the potatoes and 2 cups of the water. Bring to a boil, then decrease the heat and simmer for 15 minutes.

Add the spinach, mace, salt, pepper, and the remaining water to the pan. Return to a boil, then decrease the heat, cover, and simmer for 10 minutes.

Add the cream and heat through. Blend the soup (using an immersion blender is the easiest way to do it) and adjust the salt and pepper to taste.

Store the hot soup in a thermos to take on the picnic.