Crab Soup from Oslo / Krabbesuppe fra Oslo

A filling shellfish soup recipe from Oslo found on  matoppskrifter.no
Crab Soup from Oslo / Krabbesuppe fra Oslo

This soup takes some time to make, but it is very filling. Crab meat is very aromatic and adds a lot of flavor to fish soups, shellfish soups and other dishes. King crab and leek strips are used for garnish, as well as a few tomato small tomato wedges.

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Vegetable Soup with Pork Strips / Grønnsakssuppe med Strimlet Svinekjøtt

A recipe from “Svinekjøtt – Spennende og Enkelt” (Pork – Exciting and simple) a booklet published by MatPrat
Vegetable Soup with Pork Strips / Grønnsakssuppe med Strimlet Svinekjøtt

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Thick Danish Farmhouse Soup / Tykk Dansk Bondesuppe

A soup recipe from “Mine 100 Bedste Opskrifter Fra Fad
Og Fryser” (My 100 Best Recipes from Pots and Freezer) by Mona Giersing published by Lademann in 1982Thick Danish Farmhouse Soup / Tykk Dansk Bondesuppe

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Mushroom Soup / Sjampinjongsuppe

A soup recipe found in “Cream Soups, Sauces, Entrees, Salads,
Hot Breads & Pies” published by Staley Sales Corporation in
1940s

Mushroom Soup / Sjampinjongsuppe

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Party Soup with Mussels / Selskapssuppe med Blåskjell

A quick soup recipe found in “Mat for Travle” (Food for People
in a Hury) utgitt av Hjemmets Kokebokklubb i 1982

Party Soup with Mussels / Selskapssuppe med Blåskjell

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Norwegian Love Soup / Kjærlighetssuppe

A herb soup recipe found on norsktradisjonsmat.no
Norwegian Love Soup / Kjærlighetssuppe

Show love by putting this lovage soup on the menu! Lovage have been grown in Norway for centuries. Lovage is also called the love herb in Norway, so you can call this dish love soup.

This recipe is from the book “From Great Grand Mother’s Kitchen – Food and Traditions from Østfold”, published by Østfold Associated Country Women.

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Cauliflower Soup with Cured Ham and Scallops / Blomkålsuppe med Spekeskinke og Kamskjell

A fresh take on an old Norwegian Classic from matprat.no 
Cauliflower Soup with Cured Ham and Scallops /  Blomkålsuppe med Spekeskinke og Kamskjell

This cauliflower soup is just amazingly delicious, and if you have tasted it once, it’s going to end up on the menu again in no time. A good old fashioned dish, with a modern twist.

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Hearty Shrimp Soup / Kraftig Rekesuppe

A soup recipe found in “Supper og Sauser” (Soups and Sauces)
published by Hjemmets Kokebokklubb in 1980

Hearty Shrimp Soup / Kraftig Rekesuppe

This soup is very filling and as an appetizer it is enough for 6-8
  people. Krispy white bread and butter are simple and nice accessories.

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Traditional Norwegian Barley Soup / Grynsodd

A classic Norwegian farmhouse recipe found in
“Gode, Gamle Oppskrifter” (Delicious Old Recipes)
published by Gyldendal in 1991

Traditional Norwegian Barley Soup / Grynsodd

A tempting soup with plenty of rutabaga, carrot, cabbage and potatoes. And with small pieces of meat as “spice”.

If you use vegetable broth instead of beef broth in this soup, it will make first-rate vegetarian food. The combination of whole barley, vegetables and potatoes is perfect. Serve it with bread and you have a full meal.

If you want the soup thicker, more like a stew, you just add a little more barley and more potatoes and vegetables.

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Chicken Soup with a Mint Flavour / Kyllingsuppe med Myntesmak

A recipe for a fresh and light soup found in “Sunt og Godt”
(Healty and Delicious) published by Det Beste in 1988

Chicken Soup with a Mint Flavour / Kyllingsuppe med Myntesmak

A refreshing taste of mint characterizes this creamy chicken soup, which is light but has plenty of tender chicken meat. Lemon peel and juice emphasizes the fresh flavor.

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German PotatoSoup / Tysk Potetsuppe

A traditional German soup recipe found in“Kulinarisk Pass”
(Culinary Passport) published by Tupperware in 1970
German PotatoSoup / Tysk Potetsuppe

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.

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Thickened Chicken Soup / Jevnet Hønsesuppe

A quick soup recipe found in “Mat for Travle” (Food for
Busy People) published by Hjemmets Kokebokklubb in 1982

Thickened Chicken Soup / Jevnet Hønsesuppe

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Creamy Sausage Torttellini Soup / Kremet Pølse og Torttellinisuppe

A recipe for a hearty Italian soup found on crisco.com
Creamy Sausage Torttellini Soup / Kremet Pølse og Torttellinisuppe

Tortellini, also known as cappelletti, are ring-shaped pasta, sometimes also described as “navel shaped”, hence their alternative name of “belly button” (ombelico). They are typically stuffed with a mix of meat (pork loin, prosciutto) or cheese. Originally from the Italian region of Emilia (in particular Bologna and Modena), they are usually served in broth, either of beef, chicken, or both.

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Traditional Norwegian “Lapskaus” with Brussels Sprouts / Suppelapskaus med Rosenkål

A recipe for a traditional Norwegian dinner soup found in  “Supper og Sauser” (Soups and Sauces) published by
Hjemmets Kokebokklubb i 1980
Traditional Norwegian “Lapskaus” with Brussels Sprouts / Suppelapskaus med Rosenkål

Lapskaus is a traditional Norwegian warm dinner dish made of (originally cheap) fried or cooked meat (usually beef or pork), potatoes and various vegetables and spices. The ingredients are cut into cubes, tasted with salt and pepper and boiled to a soup or stew. The dish usually contains vegetables such as carrots, rutabaga and onion and is usually served with flat bread or other types of bread. Lapskaus probably comes from the English word lobscouse; Lob’s course (of lob  and course) meaning that the course have crossed the North Sea at one point in time.

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Traditional Swedish Cabbage Soup / Tradisjonell Skånsk Kålsuppe

A traditional recipe from Sweden’s southernmost landscape found in “Carl Butlers Kokebok – Fortsettelsen” (Carl Butler’s Cook Book – The Continuance) published by Cappelen in 1991

Traditional Swedish Cabbage Soup / Tradisjonell Skånsk Kålsuppe

Nordic cookbook history was written in 1974. That year a bunch of Swedish foodie friends published a cookbook that would become one of Scandinavia’s most popular, Carl Butler’s Cookbook. With folded corners, patches of pie dough, tomato sauce and French mustard and an unmistakable scent of herbal spices and garlic it can be found in hundreds of thousands of Swedish, Finnish, Danish and Norwegian homes. The book put for the first time coq au vin, moussaka and paté on our tables.

For all Scandinavians who like me love that cook book it took 17 years before we could hurry to the book shops to buy the continuance. It was simply called “Carl Butler’s Kokebok – Fortsettelsen” (Carl Butler’s Cook Book – The Continuance). This recipe is from that book – Ted

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