Norweigan Soup recipes
1 lb. bacon
1 large onion
4 C. potatoes, diced
2 cups water
2 - 2 1/2 lbs. cod, cubed
4 Tbsp. butter
salt and pepper
4 c. milk, warmed
Directions:
Serves 10-12
Cook bacon until crispy. Chop onion finely. Saute onion in bacon drippings. Add potatoes and cook in 2 cups water. Dredge fish in flour. Combine potato mixture and fish in stock pot. Crumble bacon; add to stock. Add butter to stock. Salt and pepper to taste. Cook until potatoes are fork tender. Add milk, simmer.
Submitted by Tim Grant
Contributed on: Monday December 6th, 2004