Rekesuppe Norwegian Shrimp Soup

10m
Prep Time
30m
Cook Time
40m
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 is 4 servings

Nutritional

  • 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 by Step Method

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


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • For best results, use fresh shrimp and salmon filets.
  • Frozen mussels can be found in the freezer section of most grocery stores.

  • For the salmon, substitute smoked salmon for a smoky flavor. The benefit of this substitution is that it adds a unique flavor to the soup, and it is easier to prepare since it doesn't require any additional cooking.
  • For the mussels, substitute clams for a different texture. The benefit of this substitution is that it adds a different texture to the soup, and it is also easier to find and prepare than mussels.

Vegetarian Rekesuppe Replace the fish stock with vegetable stock, omit the salmon and shrimp, and add an extra cup of diced potatoes. Substitute 1/2 cup of coconut cream for the cream, and add 1/2 cup of cooked white beans for protein.



Roasted Asparagus with Parmesan: This simple side dish is a great accompaniment to the Norwegian Shrimp Soup. The salty, nutty flavor of the Parmesan cheese pairs perfectly with the richness of the soup, while the roasted asparagus adds a fresh, crunchy texture.


Garlic Bread: This classic side dish is the perfect complement to the Norwegian Shrimp Soup. The garlic flavor will enhance the richness of the soup, while the crunchy texture of the bread adds a nice contrast. Plus, it's a great way to soak up any extra broth!




FAQ

Q: How long should I cook the soup?

A: Cook the soup until the carrots are tender, the mussels open, and the shrimp is pink. This should take about 15-20 minutes.



Q: What ingredients do I need for this soup?

A: You will need carrots, mussels, shrimp, vegetable broth, tomato paste, garlic, onion, and parsley. You may also want to add some salt and pepper to taste.

1 Reviews

Mikekey

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.

5.0

review by:
(3 Feb 2015)

You'll Also Love

Fun facts:

This Norwegian dish has been served in the royal court of Denmark for centuries. It was a favorite of King Christian IV and is still popular today.

The famous American chef Julia Child was known to have a special fondness for this dish. She often served it at her dinner parties and referred to it as a "delicious and elegant soup".