This pea soup that originates from Stryn was widely served during harvesting and threshing back in the old days. All vegetables that was available was generally used, as well as the meat or flesh that could be used. The beef, mutton or pork was usually smoked, dried or salted. It was standard to serve the soup with flatbread and always with boiled potatoes. The flatbread was usually dipped in the broth during the meal.
A classic soup recipe from “Sunt og Godt” (Wholesome and Nice) published by Det Beste in 1988
Mulligatawny soup is an English soup with origins in the Indian cuisine. The name originates from the Tamil words millagai / milagu and thanni and can be translated as “pepper-water”.
The recipe for mulligatawny has varied greatly over the years and there is no single original version. Later versions included British modifications that included meat but the local Madras recipe on which it was based most definitely did not. Early references to it in English go back to 1784. In 1827, William Kitchiner, wrote that it had become fashionable in Britain.
By the mid 1800s, “Wyvern”, the pen-name of Arthur Robert Kenney Herbert (1840-1916), wrote in his popular “Culinary Jottings” that “really well-made mulligatunny is a thing of the past.”
Wild garlic (Allium ursinum) is a plant used in cooking. The leaves can be used in salads and as a seasoning in soups and stewed spinach.
Wild garlic is an up to 50 cm/20 in tall plant that smells of garlic and spread out like a white blanket over the forest floor. It is a spring plant and fills the woods with an intense smell of garlic. The onion belonging to each stalk usually has only two leaves and both continue upward in herbal leaf discs. The Wild garlic leaves are much thinner and deeper green than for other types of onion.
Wild garlic growing in Norway in shady fir- and broadleaf forests. Available in the lowlands along the coast from Østfold to Trøndelag.