Spinach soup, fish roe & egg

Spinach soup, fish roe & egg

By
From
The New Nordic
Serves
4
Photographer
Simon Bajada

This is a fine example of new Nordic cooking mixing earthy flavours with tastes of the sea. It draws influence from a classic Swedish soup made with nettles and served with an egg on top. In this recipe, the texture and salty explosion from the roe provides a much-appreciated contrast to the smooth spinach and broccoli. Visually, it’s a winner too.

Ingredients

Quantity Ingredient
4 eggs
120g broccoli, roughly broken into florets
200g fresh spinach leaves
25g salted butter
1 tablespoon natural yoghurt
250ml warm fish stock or just-boiled water
75g fish roe or caviar

Method

  1. Boil the eggs for 7–8 minutes until hard-boiled. Cool under running water and leave in a bowl of cold water for at least 5 minutes.
  2. Meanwhile, boil the broccoli in salted water for 4–5 minutes, until a knife passes easily through the stems. Drain.
  3. Blend the broccoli, spinach, butter and yoghurt. Gradually add the warm stock or just-boiled water while still blending. Once combined, season to taste, then divide between serving bowls. Peel the eggs then grate them over the top and garnish with spoonfuls of the roe.
Tags:
Nordic
Scandinavian
Scandi
Swedish
Sweden
Denmark
Danish
Norway
Norwegian
Finland
Finnish
Iceland
Icelandic
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