This smooth and creamy soup is packed with protein and nutrients making it an ideal lunch or dinner. It’s a common dish that is a staple in most homes in Finland year round. Traditionally spinach soup is always served with a boiled egg, a tradition that dates back to the 1900s. The reason behind serving it with an egg is simple and practical - which is very Finnish - to make it tastier, more filling and aesthetically pleasing!

How to make spinach soup?

First boil the eggs. To make the peeling easier, bring a large pot of water to boil and add 1/4 cup baking soda and a generous amount of salt. Add the eggs once the water is at fast boil. Cook for 8 minutes and place the eggs in an ice bath to cool. In a large pot melt butter over medium heat and then add flour. Cook until the flour starts to bubble and turn light brown, about a minute. Then whisk in the milk and lower the heat to medium low. Once the milk starts to simmer add in spinach. Cook until the spinach has completely wilted, about 5-7 minutes. Lower the heat to low, and using an immersion blender purée the soup until completely smooth. Salt to taste. Peel and cut the eggs in half. Plate the soup and place an egg and edible flower on top.