A soup recipe found in “Supper og Sauser” (Soups and Sauces) Published by Hjemmets Kokebokklubb in 1980
This tomato soup can also be made from semifinished or finished soup from a can or bag. Season with spices and add rice and mussels.
Serve the soup with wholemeal bread, butter and cheese slices or make some hot cheese sandwiches: spread a thin layer of butter on a slice of wholemeal bread for each serving. Add plenty of cheese and gratinate the sandwiches in the oven until the cheese melts and get a nice golden color.
A recipe for Norwegian homemade tomato soup found on tine.no
Soup is healthy and simple everyday food easy to make from scratch. This mild tomato sauce is guaranteed to be a hit among the kids. Served with crispy cheese toast on top, you get something crunchy to chew on as well.
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.
A recipe for a hearty Italian soup found on crisco.com
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.
A recipe for a thick, tasty chicken soup found in “Fast Fabelous Meals” published by Minute Rice
Instant rice, also known as minute rice, is rice that has been precooked. Some types are microwave ready. Some types are dehydrated so that it cooks more rapidly. Regular rice requires 18-30 minutes to cook while instant rice needs anywhere between 1-7 minutes. Because it has already been cooked, all that is necessary to prepare instant rice is to simply re-hydrate it with hot water.
A recipe for a traditional Norwegian dinner soup found in “Supper og Sauser” (Soups and Sauces) published by Hjemmets Kokebokklubb i 1980
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.