Engamat Soup

Description

The term 'ängamat' translates from Swedish to 'food from the fields.' This traditional vegetable soup, enriched with cream and egg yolks, is unfortunately prepared less and less these days—though this recipe certainly deserves all the respect it can get.

Ingredients

• Cauliflower - ½ pieces
• Carrot - 3 pieces
• Potato - 3 pieces
• Leek - ½ pieces
• Snap Peas - 5 oz
• Spinach - 5 oz
• Chicken Broth - 0 qt
• Wheat Flour - 1 tablespoon
• Milk - 5 fl oz
• Whole egg - 2 pieces
• Cream - 5 fl oz
• Salt - to taste
• Ground Black Pepper - to taste
• Dill - to taste
• Parsley - to taste

Step by Step guide

Step 1

Rinse the vegetables and cut them into wedges, not too small. Cut the peas into three pieces.

Step 2

Bring the broth to a boil and add the carrots, potatoes, cauliflower, and leek. Cook until almost tender.

Step 3

Mix the flour with the milk and pour it into the soup. Add the spinach and peas, and cook for a few minutes.

Step 4

Mix the egg yolks with the cream and pour into the hot soup. After this, do not bring the soup to a boil; just warm it up. Season with salt and pepper, and garnish with herbs before serving.

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