Rekesuppe Norwegian Shrimp Soup Recipes

KILLER SHRIMP SOUP

Steps:

• Pour broth into a large pot, and mix in rosemary, garlic, pepper, celery seed, fennel seed, clam juice, tomato paste, and butter. Bring to a boil, reduce heat to low, and simmer 1 hour, stirring occasionally.
• Stir wine into the soup, and continue to simmer and occasionally stir 2 hours.
• Just before serving, stir in shrimp. Continue cooking 3 minutes, or until shrimp are opaque. Serve with bread for soaking up all the yummy broth.

REKESUPPE NORWEGIAN SHRIMP SOUP

Steps:

• add veggies and salmon to stock dicing salmon.
• cook until carrots are tender
• mix butter and flour together.
• add to soup.
• add cream as i said i used canned milk
• add shrimp and mussels dont boil just cook until mussels open and shrimp is pink.

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 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.

CHINESE-STYLE SHRIMP SOUP

Steps:

• In a small bowl, blend water smoothly with cornflour.
• Set aside.
• In a large pan, combine stock, carrot and soy sauce.
• Bring to the boil, then simmer over a medium heat for 5 minutes.
• Add shrimp, cabbage, shallots and water chestnuts to stock mixture, cook for 4 minutes.
• Stir in cornflour mixtue, snow peas and sesame oil.
• Cook stirring continuously, until soup boils and thickens slightly.
• Ladle soup into 4 serving bowls.
• Serve immediately.

CREAM OF SHRIMP SOUP

Steps:

• Heat 1 T olive oil over medium heat in a large saucepan.
• Add reserved shrimp shells and saute'stirring for 5 minutes.
• Add stock, vermouth, and bay leaf.
• Bring to a boil, reduce heat and simmer 25 minutes.
• Strain stock into a bowl.
• Heat remaining T olive oil in the same saucepan over medium heat.
• Add onion, carrot, and garlic, saute' 5 minutes.
• Add tomatoe paste and cayenne, blending well.
• Add tomatoes with juices and shrimp stock.
• Simmer 5 minutes.
• Melt butter in a large skillet over medium heat and add shrimp.
• Saute 2 minutes.
• Remove from heat.
• Add brandy and carefully ignite.
• After the flames subside, return pan to heat and saute shrimp 2 more minutes, or until cooked through.
• Place 6 shrimp in a bowl and set aside.
• Mix remaining shrimp into soup.
• Add cream to skillet, bring to boil and add to soup.
• In a food processor or blender, puree soup in batches.
• Strain through a coarse sieve, set over a large saucepan, pushing through most of the solids with a wooden spoon.
• Bring to a simmer.
• Season to taste.
• Ladle into bowls, topping each bowl with 1 reserved shrimp.