Norwegian Onion Soup Recipes

ANDREAS VIESTAD'S NORWEGIAN RED ONION SOUP WITH PORT AND JARLSBE

Steps:

• Heat butter over medium heat in a pot wide enough to give the onions room to saute.
• Add onions, oregano and bay leaves and saute for twenty minutes, stirring occasionally.
• Add the port wine and cook for 2 minutes, allowing alcohol to cook off.
• Remove bay leaves.
• Preheat broiler.
• Add chicken stock and bring to a boil.
• Pour soup into individual ovenproof bowls, placing a slice of bread on top of each bowl.
• Divide the grated Jarlsberg among the bowls.
• Place under the broiler for three to five minutes until cheese has melted and begins to brown -- watch it to make sure cheese does not burn.
• Enjoy!

NORWEGIAN FRUIT SOUP

Steps:

• Boil rice, water, cinnamon, and salt for 15 minutes. Strain our rice so that 1-1/2 c base is left. (Add more water if necessary.).
• Add apples and sugar. Boil until apples are cooked.
• Add a bit of the mixture to the cornstarch. Then add the cornstarch mixture and the cherries to the rest of the liquid. Bring to a boil.
• Remove from the heat and add the raspberries and mace.

NORWEGIAN PUMPKIN SOUP

Steps:

• In a wide pan over medium heat, heat oil. Add onion and 1/2 teaspoon salt; sauté until softened, 5 minutes. Add pumpkin and mace, and stir well to coat. Sauté 5 minutes more, stirring to prevent browning.
• Add hot stock, and bring to a boil. Partly cover with a lid, and simmer until pumpkin is tender, about 15 minutes.
• Pour soup into a large jug or bowl, and add 2 cups grated cheese. Allow mixture to cool for about 15 minutes. With a blender, purée soup in batches. Return purée to a clean saucepan, and reheat over medium-low heat. Adjust salt to taste, and ladle into four soup bowls. Garnish each bowl with a sprinkling of remaining cheese, and serve.

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.