Pinaattikeitto

Ingredients

• 400 g Fresh spinachSubstitute: frozen spinach
• 30 g ButterSubstitute: olive oil
• 2 tbsp All-purpose flourSubstitute: rice flour
• 600 ml Whole milkSubstitute: oat milk
• 400 ml Vegetable stockSubstitute: chicken stock
• 4 whole Eggs
• 0.25 tsp NutmegSubstitute: mace
• 1 tsp Salt
• 0.25 tsp White pepperSubstitute: black pepper

Instructions

1. 1

   Hard-boil the eggs for 10 minutes, cool in ice water, peel, and halve

2. 2

   Melt butter in a large pot and stir in flour to make a roux, cook for 2 minutes

3. 3

   Gradually whisk in the milk and vegetable stock until smooth

4. 4

   Bring to a gentle simmer and cook for 5 minutes, stirring often

5. 5

   Add spinach and cook until wilted, about 3 minutes

6. 6

   Blend the soup with an immersion blender until smooth

7. 7

   Season with nutmeg, salt, and white pepper

8. 8

   Serve in bowls topped with halved hard-boiled eggs