A recipe for a hearty soup found in “Supper og Sauser” (Soups
and Sauces) published by Hjemmets Kokebokklubb in 1980
Preparation: About 25 min.
Cooking time: About 20 min.
Not suitable for freezing
250-300 g [9-10,5 oz] raw peeled potatoes
2 tablespoons tomato purée
1/2 teaspoon dried basil
2 bay leaves
1 liter [2 pt] of broth (or water + cubes)
2-3 smoked sausages
100 g [3,5 oz] frozen spinach
1 bundle dill
1 dl [0,2 pt] cream, 35% or 20%
 Clean the vegetables. Roughly chop the onion, cut the leek into slices and the potatoes into cubes.
 Fry the vegetables in 2 tablespoons butter a few minutes. Add tomato paste, salt, spices, herbs and broth. Boil the soup under lid for approx. 20 min. over low heat.
 Cut the sausages into slices and put them in the soup.
 Thaw the spinach in a collinder, chop the tomatoes and finely chop the dill. Fry all in 1 tablespoon butter until tender. Mash the mixture with a hand mixer or squeeze it through a sieve.
 Add the puree to the soup. Season with salt, pepper and grated nutmeg and finally pour in the cream. Heat the soup well – but without letting it boil and serve it with flatbread or crisp bread.