Rekesuppe Norwegian Shrimp Soup

Prep Time
Cook Time
Ready In

"From Scandinavafooddotcom If you like manhatten clam chowder you will love this. i used one of those salmon filets individually frozen and 1 tablespoon dried parsley and used canned milk. you get the mussels in walmarts freezer section, i love them alot"

Original recipe yields 4 servings


  • Serving Size: 1 (950.8 g)
  • Calories 692
  • Total Fat - 24.3 g
  • Saturated Fat - 9.8 g
  • Cholesterol - 222.8 mg
  • Sodium - 1724.9 mg
  • Total Carbohydrate - 49.8 g
  • Dietary Fiber - 6.1 g
  • Sugars - 5 g
  • Protein - 65.9 g
  • Calcium - 191.5 mg
  • Iron - 13.7 mg
  • Vitamin C - 54 mg
  • Thiamin - 0.9 mg

Step 1

Add veggies and salmon to stock dicing salmon.

Step 2

Cook until carrots are tender.

Step 3

Mix butter and flour together. Add to soup.

Step 4

Add cream, as i said i used canned milk.

Step 5

Add shrimp and mussels dont boil just cook until mussels open and shrimp is pink.

Tips & Variations

No special items needed.



Wow. 10 stars. My grandfather and his 5 sister's were born in Norway in the late 1800s and 3 of my great-aunts married wealthy me here, so they never would eat "peasant" food or even speak the language, so I missed out on a lot of heritage (my grandfather was only 5 when they came to the US, so he forgot most of the language and never grew up on the traditional foods. If this is a typical Norse recipe, I may have to move there! :) Thanks for posting this keeper.

review by:
(3 Feb 2015)