Norwegian Soup

Ingredients

• a large fish
• 1 quart of water
• salt
• paprica
• 1 sliced onion
• a leeks cut fine
• a sprigs of parsley
• 1 bay-leaf
• 1 tablespoonful of butter
• 1 quart of oysteis
• 1 cup of hot cream

Method

1. 1

   Boil a large fish in 1 quart of water; season with salt and paprika.

2. 2

   Add 1 sliced onion, a leek cut fine, a sprig of parsley and 1 bay-leaf.

3. 3

   Let cook well; then remove the fish.

4. 4

   Add 1 tablespoonful of butter and 1 quart of oysters.

5. 5

   Let boil ten minutes.

6. 6

   Add 1 cup of hot cream; season to taste and serve very hot.

Nutrition per serving

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 24. The excerpt below is the record exactly as published.

i tablespoonful of butter. Let get very hot and serve. II. — Polish Chicken Soup. Cook a large fat chicken in 3 quarts of water ; add x onion, 2 carrots and 2 sMlka September of celery cut into small pieces and i cup of pearl barky. Let all cook until tender. Remove the chicken ; season the soup to taste with salt and pepper; add some chopped paisley and serve hot with the chicken. 13. — Norwegian Soup. Boil a large fish in i quarts of water; season with salt and paprica. Add i sliced onion, a leeks cut fine, a sprigs of parsley and I bay-leaf. Let cook well ; then remove the fish. Add t tablespoon ful of butter and I quart of oysteis. Let boil ten minutes. Add I cup of hot cream

Cook this with the app: pantry check, scaling, and the assistant.