Trondheim Soup Recipes

TRONDHEIM SOUP

Steps:

• Combine water, rice, raisins, and cinnamon and bring to a boil.
• Simmer until rice is tender, about 20 minutes.
• Whisk the flour into the cream and add.
• Bring to a boil.
• Simmer 1 to 2 minutes, until thickened.
• Stir in sugar and a few grains salt.

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!