A traditional German soup recipe found in“Kulinarisk Pass”
(Culinary Passport) published by Tupperware in 1970
The Germany cuisine has evolved as a national cuisine through centuries of social and political change with variations from region to region. Some regions of Germany, like Bavaria and neighbouring Swabia, share dishes with Austrian and parts of Swiss cuisine.
A filling soup recipe found in “Torsk til Hverdag
og Fest” (Cod for Everydays and Party) a free cookbook published by Godfisk!
Cod is perfect for everyday life when time is scarce, the family is hungry and you need a healthy, quick and tasty dinner.
But cod is also perfect for party food. Put cod on the table when family or friends get together for a nice meal and a good atmosphere is guaranteed. With its firm white fish meat and its delicate flavor, the cod suits perfectly for both everydays and party.
A delicate and filling soup recipe found on kiwi.no
Let the fish simmer for a few minutes in the saucepan before serving the soup garnished with dill and lemon wedges.
A filling soup recipe found in “90 Years of KitchenAid –
The Cook Book” a free E-book published in 2009
Green pea soup is a classic spring soup. Replace the marjoram with basil and the mascarpone with ricotta for a lighter version of this soup.
An Indian vegetarian soup recipe found in “Healthy Recipes
with Dairy Food” a free E-book published by Dairy Australia
I’m not a great fan of Western vegetarian food, I usually find it slightly dreary and dull. But you can serve me any Indian vegetarian dish
and I’ll be a happy man – Ted
A classic Russian dish found in “New Fashion Plates for Your Menu” published by Planters Edible Oil Co in 1932
Borsjtsj is a traditional dish in Eastern Europe, consisting of a vegetable soup, where the main ingredient usually is beetroot, while the other ingredients may vary. It is assumed that it originally originates from Ukraine.
An old-fasioned Norwegian soup recipe found on mytaste.no
Good bread and old-fashioned soup is the recipe
for a tasty dinner
A classic soup recipe found in “Kulinarisk Pass”
(Culinary Passport) published by Tupper Ware in 1970
While it is called “Scotland’s National Soup,” it probably originated as a chicken and onion soup in France. By the 16th century, it had made its way to Scotland, where the onions were replaced with leeks. The first recipe was printed in 1598, though the name “cock-a-leekie” did not come into use until the 18th century.
A dinner recipe found in “How To Eat Canned Salmon”
published by Alaska Packers Association in 1900
Fresh salmon is so cheap and plentyful in our shops here in Norway that eating canned ones seems strange to us. But a quick check showed that the net is crammed full of recipes for canned salmon so it obviously doesn’t seem that strange elsewhere. Besides, transporting fresh fish over larger distances back in 1900 was close to impossible so back then eating canned salmon probably seemed more sensible –Ted
An Asian inspired soup recipe found on
“The Quick & Eary Armour Cookbook” published by
the Benjamin Company in 1980
I can’t help spotting gherkins on the picture even though it is not mentioned in the recipe so the choice is yours, trust the picture or the recipe. In my opinion you can never go wrong with gherkins, I simply love the stuff
Ted
A recipe for a warming, filling soup found on oxo.co.uk
This recipe is English, but it might just as well have been Norwegian. I’ve eaten many a bowl of soup like this in my childhood and I stil make it ever so often. You might safely say it is one of my favourite soups – Ted
A traditional Norwegian soup recipe found on matprat.no
Traditionally soups like this were made with hens, not chicken. Clear soup like this is lean food, still filling and satisfying. In addition, it is very reasonably priced food. Just remember that hen meat need a relatively long cooking time.
A hot in both meaning of the word soup recipe
found on allers.no
Nothing is better than a hot soup with spicy flavours on
cold winter days!
A delicious soup recipe found in “50+ Quick & Easy Recipes”
Published by Gotham Steel
Butternut squash (Cucurbita moschata), sometimes known in Australia and New Zealand as butternut pumpkin or gramma, is a type of winter squash that grows on a vine. It has 
a sweet, nutty taste similar to that of a pumpkin. It has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the bottom. When ripe, it turns increasingly deep orange, and becomes sweeter and richer. It is a good source of fiber, vitamin C, manganese, magnesium, and potassium; and it is an excellent source of vitamin A and vitamin E.
Although technically a fruit, butternut squash is used as a vegetable that can be roasted, sautéed, toasted, puréed for soups, or mashed and used in casseroles, breads, and muffins.
The most popular variety, the Waltham Butternut, originated in Waltham, Massachusetts, where it was developed at the Waltham Experiment Station by Robert E. Young. Dorothy Leggett claims that the Waltham Butternut squash was developed during the 1940s by her late husband, Charles Leggett, in Stow, Massachusetts, and then subsequently introduced by him to the researchers at the Waltham Field Station. She also claimed that name came from “smooth as butter, sweet as nut”.
A spicy Asian soupe recipe found on foodandwine.com
The chef’s way: For this spicy, soothing and restorative chicken-and-rice soup, Ratha Chau prepares his own delectable chicken stock and roasts a chicken, which is then cut into large pieces and added to it.
The easy way: Using prepared stock and preroasted chicken significantly cuts back on prep time.
