Creole Fish Soup / Kreolsk Fiskesuppe

A spisy soup recipe found on “Supper og Sauser”
(Soups and Sauces) published by Hjemmets
Kokebokklubb in 1984
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In Contex:
Creole cuisine is influenced by traditional French cooking with Spanish, African, and Indian influences. Cajun cuisine is one of the most popular cuisines in the United States. Cajun cuisine has a reputation of being incredibly spicy and dependent on frying. People in Southern Louisiana say that others eat to live, while they live to eat.

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East India Crab Soup / Ostindisk Krabbesuppe

An Asian recipe from “Risretter” (Rice Dishes) published by Hjemmets Kokebok Klubb in 1978

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Mulligatawny Soup

A recipe from “God Mat Fra Hele Verden” (Delicious Food From All The World) published by Schibsted in 1971

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Originally this is an Indian soup, which the English have adopted as their own. Not only has it become an English specialty, but you can find it in Australia and New Zealand too. Occasionally one sees the soup made with mutton, but most recipes use a hen when boiling the stock.

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