Fish Soup with Cod and Tomatoes / Fiskesuppe med Torsk og Tomater

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.

Cauliflower Soup with Trout and Dill / Blomkålsuppe med Ørret og Dill

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.

Pea, Marjoram and Mascarpone Soup/ Erter-, Merian- og Mascarponesuppe

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.

Indian Caramelised Onion and Split Pea Soup / Indisk Karamellisert Løk- og Ertesuppe

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

Russian Borsht / Russisk Borsht

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.

Old-fashioned Norwegian Mutton Soup / Gammeldags Kjøttsuppe

An old-fasioned Norwegian soup recipe found on mytaste.no

Good bread and old-fashioned soup is the recipe
for a tasty dinner

Cock-a-Leekie Soup / Kyllingsuppe med Purre

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.

Salmon Chowder / Laksesuppe

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

Oriental Turkey Soup / Orientalsk Kalkunsuppe

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

Split Pea & Ham Soup / Gul Ertesuppe med Skinke

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

Chickens Soup with Dumplings / Hønsesuppe med Melboller

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.

Spicy Bacon and Potato Soup / Krydret Bacon- og Potetsupp

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!

Curried Butternut Squash and Pear Soup / Karrikrydret Butternut Gresskar- og Pære Suppe

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.

History

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”.

Cambodian Chicken-and-Rice Soup with Shrimp / Kambodsjansk Kylling-og-Ris Suppe med Reker

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.

Vegetable Pottage / Grønnsakssuppe

A everyday soup recipe for ordinary people
found on cookit.e2bn.org

People have eaten a lot of soup throughout the ages, ever since they had made the first cooking pots that would withstand heat. In Tudor times, it was still the main part of an ordinary person’s diet. It was basically a vegetable soup, flavoured with herbs and thickened with oats. 

Ordinary people would not have been able to afford much meat, so they would rely on this soup as their staple diet together with bread and cheese. Occasionally meat bones or fish would be added when available.