Recipes from Lodge Members - Soups                                                                    
Hot Plum Rum soup
A wonderful dessert soup
1 lg. can (1lb. 14oz.) purple plums in heavy syrup
1 T. butter                                    ¼ cup brown sugar, firmly packed
1 T. rum                                       1 Tablespoon cornstarch
red food coloring to liking            ½ tsp. lemon juice
1/3 C. heavy cream, whipped     dash of salt
nutmeg

Drain and measure 1 cup of juice from the plums. Remove pits from plums and blend in a blender until smooth. Mix brown sugar and cornstarch in a saucepan. Add the 1 cup of plum juice, lemon juice and salt. Cook over medium heat, stirring until mixture is smooth and slightly thickened. Stir in blended plums and heat through. Add butter and rum, stirring to melt the butter. Add food coloring (optional). Ladle soup into small bowls and top with a spoonful of whipped cream and a sprinkle of nutmeg.

Spinatsuppe (Norwegian Spinach Soup)
Serves 4-6
2 lbs fresh spinach (or 1 lb frozen, chopped spinach)
1teaspoon salt               8 cups chicken broth
¼ teaspoon pepper       3 tablespoons butter
1/8 teaspoon nutmeg    2 tablespoons flour
2 hardboiled eggs, sliced

1. Wash spinach thoroughly; drain and chop coarsely. (If you're using frozen spinach, defrost it and drain thoroughly.).
2. Place a sieve or strainer over a large bowl; set aside.
3. In a large saucepan or soup pot, bring broth to a boil. Add spinach. Simmer 5 minutes, then pour into sieve or strainer, catching the stock in the bowl. Press the spinach with a spoon to remove as much liquid as possible. Set the stock aside. Chop the spinach very fine. (this step not necessary if using frozen spinach).
4. Melt the butter in the saucepan or soup pot. Remove pan from heat and stir in the flour. Using a whisk, slowly add the hot broth, mixing well. Return pan to heat and bring broth to a boil, stirring constantly.
5. Add spinach, salt, pepper, and nutmeg. Cover pan, reduce heat, and simmer 5 minutes, stirring occasionally.
6. Serve soup garnished with slices of hard-boiled egg.

Fisksuppe (Fish Chowder) 
Serves 4-6    Ekte Norsk Mat--Authentic Norwegian Cooking by Astrid Karlsen Scott

4 large stalks of celery
1/2 cup salt pork
1 medium onion
1 - 1 1/2 (2 1/2 to 3 3/4 dl) cup fish meat

Cream Sauce:
1/4 (1./2 dl) cup butter
2 heaping tablespoons of white flour
2 cups (5 dl) milk

Clean and dice 4 large stalks of celery. Cook in small amount of water until tender. Dice 1/2 cup (1 1/4 dl) of salt pork and fry gently, but well. Dice one medium onion. Make cream sauce with coffee cream. Dilute with fish broth, resulting in a rather thick sauce. Then add celery and water in which it was cooked, the fried salt pork, and diced onion. The final addition is 1 to 1 1/2 cups (2 1/2 to 3 3/4 dl) fish meat. Cook gently for 30 minutes. When serving, sprinkle individual bowls with fresh, chopped chives.

Cream Sauce: Melt 1/4 cup (1./2 dl) of butter, add 2 heaping tablespoons of white flour and blend. Dilute gradually with 2 cups (5 dl) milk until desired thickness. Simmer 7 to 8 minutes. Season to taste.