Engamat soup

6 servings

60 minutes

In Swedish, ängamat means "food from the fields." This traditional vegetable soup with a cream and yolk dressing is, alas, being prepared less and less often - although this recipe deserves every respect.

Energy value per serving

• Calories: 192.7
• Proteins: 9.3g
• Fats: 6.1g
• Carbohydrates: 28.6g

Ingredients

• Cauliflower: 0.5 pc
• Carrot: 3 pc
• Potato: 3 pc
• Leek: 0.5 pc
• Green peas: 150 g
• Spinach: 100 g
• Vegetable broth: 1 l
• Wheat flour: 1 tbsp
• Milk: 200 ml
• Egg yolk: 2 pc
• Cream: 150 ml
• Salt: to taste
• Ground black pepper: to taste
• Dill: to taste
• Parsley: to taste

Cooking steps

1. Wash the vegetables and cut them into not very small wedges. Cut the peas into three parts.

   Required ingredients:

   • Cauliflower: 0.5 piece
   • Carrot: 3 pieces
   • Potato: 3 pieces
   • Leek: 0.5 piece
   • Green peas: 150 g

2. Bring the broth to a boil and add carrots, potatoes, cauliflower, and leeks, cooking until almost done.

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

   Required ingredients:

   • Wheat flour: 1 tablespoon
   • Milk: 200 ml
   • Spinach: 100 g
   • Green peas: 150 g

4. Mix the yolks with the cream and pour into the hot soup. The soup should not be boiled afterwards, only warmed. Season with salt and pepper, and sprinkle with herbs when serving.

   Required ingredients:

   • Egg yolk: 2 pieces
   • Cream: 150 ml
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Dill:  to taste
   • Parsley:  to taste