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.
Calories192.7kcal
Proteins9.3grams
Fats6.1grams
Carbohydrates28.6grams
Cauliflower
0.5
pc
Carrot
3
pc
Potato
3
pc
Leek
0.5
pc
Snap peas
150
g
Spinach
100
g
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
1
Wash the vegetables and cut them into not very small wedges. Cut the peas into three parts.
- Cauliflower: 0.5 piece
- Carrot: 3 pieces
- Potato: 3 pieces
- Leek: 0.5 piece
- Snap 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.
- Wheat flour: 1 tablespoon
- Milk: 200 ml
- Spinach: 100 g
- Snap 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.
- Egg yolk: 2 pieces
- Cream: 150 ml
- Salt: to taste
- Ground black pepper: to taste
- Dill: to taste
- Parsley: to taste
