2 carrots
70g (2½ ounces, ⅓ cup) butter
1 dl (scant ½ cup) flour
1½ liters (quarts) fish stock
2 dl (¾ cup) tomato purée
2 dl (¾ cup) elbow macaroni
1 tablespoon shopped parsley



Peel and slice the carrots, Sauté lightly in butter. Sprinkle with the flour and stir to coat well. Combine stock and tomato purée in a food processor. Bring to a boil. Prepare the macaroni according to package directions. Add to the soup just before serving. Sprinkle with parsley. The soup also can be served with dumplings and cubed celeriac.

The Norwegian Kitchen is available for purchase, through the Vesterheim Bookstore.

Vesterheim Museumsbutikk
523 West Water Street
IA 52101
(800) 979-3346