Rekesuppe recipe. Norwegian shrimp soup with both
seafood and fish.

1 litre (4 cups) Fish Stock
1 Carrot
1 Tomato
2 Potatoes
2 dl (0.8 cups) Leek
1 dl (0.4 cups) peeled Shrimps
100 grams (0.2 pounds) Salmon
1 dl (0.4 cups) Mussels
2 dl (0.8 cups) Cream
2 tbs Butter
2 tbs Plain Flour

Salt & Pepper
fresh Parsley for garnish

1. Wash peel and slice the vegetables. Dice tomato and salmon.

2. Bring the stock to a boil, add the vegetables and let them simmer for a few minutes before adding the cream. Bring to a boil again and add the fish and tomatoes.

3. Let the soup simmer until the fish is cooked. Finish with adding the shrimps and mussels. Just let them get warm, don't boil them. Season with salt, pepper and parsley.