Recipes from Sol-land Lodge Members - soups

Hot Plum Rum soup Click here for a printer friendly version
A wonderful dessert soup
1 lg. can (1lb. 14oz.) purple plums in heavy syrup	1 T. butter
¼ cup brown sugar, firmly packed	1 T. rum
1 Tablespoon cornstarch	red food coloring to liking
½ tsp. lemon juice	1/3 C. heavy cream, whipped
dash of salt	nutmeg
Drain and measure 1 cup of juice from the plums. Remove pits from plums and blend in a blender until smooth. Mix brown sugar and cornstarch in a saucepan. Add the 1 cup of plum juice, lemon juice and salt. Cook over medium heat, stirring until mixture is smooth and slightly thickened. Stir in blended plums and heat through. Add butter and rum, stirring to melt the butter. Add food coloring (optional). Ladel soup into small bowls and top with a spoonful of whipped cream and a sprinkle of nutmeg.

Spinatsuppe (Norwegian Spinach Soup) Click here for a printer friendly version
Serves 4-6
2 lbs fresh spinach (or 1 lb frozen, chopped spinach)	1teaspoon salt
8 cups chicken broth	¼ teaspoon pepper
3 tablespoons butter	1/8 teaspoon nutmeg
2 tablespoons flour	2 hardboiled eggs, sliced
1. Wash spinach thoroughly; drain and chop coarsely. (If you're using frozen spinach, defrost it and drain thoroughly.).    2. Place a sieve or strainer over a large bowl; set aside.    3. In a large saucepan or soup pot, bring broth to a boil. Add spinach. Simmer 5 minutes, then pour into sieve or strainer, catching the stock in the bowl. Press the spinach with a spoon to remove as much liquid as possible. Set the stock aside. Chop the spinach very fine. (this step not necessary if using frozen spinach).    4. Melt the butter in the saucepan or soup pot. Remove pan from heat and stir in the flour. Using a whisk, slowly add the hot broth, mixing well. Return pan to heat and bring broth to a boil, stirring constantly.    5. Add spinach, salt, pepper, and nutmeg. Cover pan, reduce heat, and simmer 5 minutes, stirring occasionally.    6. Serve soup garnished with slices of hard-boiled egg.