Norwegian Cold Potato Soup Recipes

NORWEGIAN POTATO LEFSA

Steps:

• Peel potatoes and place them in a large pot with a large amount of water. Bring water to a boil, and let the potatoes boil until soft. Drain and mash well.
• In a large mixing bowl, combine 8 cups mashed potatoes, cream, butter, salt, and sugar. Cover potatoes and refrigerate over night.
• Mix flour into the mashed potatoes and roll the mixture into balls about the size of tennis balls, or smaller depending on preference. Keep balls of dough on plate in the refrigerator.
• Taking one ball out of the refrigerator at a time, roll dough balls out on a floured board. To keep the dough from sticking while rolling it out, it helps to have a rolling pin with a cotton rolling pin covers.
• Fry the lefsa in a grill or in an iron skillet at very high heat. If lefsa brown too much, turn the heat down. After cooking each piece of lefsa place on a dishtowel. Fold towel over lefsa to keep warm. Stack lefsa on top of each other and keep covered to keep from drying out.

CLASSIC VICHYSSOISE

Steps:

• In a large stock pot melt butter over low heat. Add leeks and onion, cover, and cook for 10 minutes.
• Add potatoes and season with salt and pepper. Add thyme, marjoram, bay leaf and stir well. Cover pot and continue to cook for 12 minutes.
• Add chicken stock and bring to a boil, reduce heat and cook, partially covered for 30 minutes.
• Puree soup in blender or food processor and cool.
• Prior to serving add cream. If you are serving this soup warm you need to reheat the soup slowly so that the cream does not change consistency.

NORWEGIAN POTATO SOUP

Steps:

• Add all vegetables to meat stock. Season to taste and simmer for one hour.
• Combine beef, egg, milk and seasonings. Form into very small meatballs.
• Drop meatballs into boiling soup and cook 10 to 15 minutes.

CREAMY COLD POTATO SOUP (VICHYSSOISE)

Steps:

• Heat butter in dutch oven or heavy deep pan.
• Saute the leeks and onion-cook gently, stirring frequently until golden.
• Add broth and potatoes.
• Boil gently, uncovered for 30-45 minutes.
• Let cool and run through a processor until smooth.
• You may need to do this in two batches.
• Put mixture in large bowl and refrigerate.
• Chill for about 20 minutes.
• When cold stir in cream, chives salt and pepper.
• If too thick add some milk.
• Consistency should be somewhat thinner than pan cake batter.
• Serve cold.

MOM'S NORWEGIAN POTATO LEFSA

Steps:

• Heat cream and shortening until shortening is melted. Cool and then add to riced potatoes. Sift flour, sugar and salt and add to potato mixture. Take a piece of dough as for pie crust (I use a piece a little smaller than a tennis ball), Roll the dough in a circle on a floured cloth rolling as thin as possible.
• Using a lefsa turner (a long thin stick) to lift the rolled lefsa dough, bake on top of a lefsa or pancake griddle that is pre-heated to 425 degrees F. Bake until light brown on both sides. Serve warm or cooled spread with butter and sugar and rolled up.
• Cut into one-fourths, for serving.

NORWEGIAN COLD POTATO SOUP RECIPE

Steps:

• Boil the potatoes and onion in enough salted water to cover until tender. Drain and mash thoroughly. Add the milk, cream, salt, pepper, and butter and bring to a boil over moderate heat, stirring frequently. Reduce the heat and simmer uncovered for 5 minutes. Chill thoroughly. Just before serving stir in the sour cream, and sprinkle with the chopped dill. Serves 6 to 8.

NORWEGIAN SWEET SOUP

Steps:

• Add tapioca to boiling water, stirring frequently.
• Add rest of ingredients except grape juice and boil until fruit is tender, about 30 minutes.
• When soup is done, add grape juice. Serve with Rusks.
• May be served cold as dessert. Garnish with whipped cream and chopped nuts.