Norwegian Viktoriasuppe (Victoriasoup)

In Norway’s traditional cooking when I grew up, a dinner would always be a main dish and dessert.  So in my mothers menues there is always a main dish, sides of vegetables and a dessert or a soup. Soups were used in all variations. I think it was economical and a way to use the broth from various cookings. You would get all the taste in the broth but could add cheaper but nutritious ingredients. So saving and using the broth from cooking  meat, fish, vegetables, bones from meat, was natural and could give a feel of eating fish and meat just from the broth. From this the most tasteful soups could be made and you would feel good, full and comforted.

This soup, Viktoriasuppe (Victoriasoup) is on my mothers menue regularly in 1957. I have tried to Google it and cannot find it in any Norwegian recipes today. I believe it could be a English soup due to the name. And the soup could be varied with added ingredients. However this day my mother had Fiskegrateng (Fish and macaroni casserole) as the main dish, carrots, potatoes and the Victoriasoup as side dishes. In addition there was a Plum and Berry Dessert. The whole menu was for 358 people. The cost per person 1, 20 NOK about 13 cents. That would be about 14 NOK or 1, 20 USD  today.

Here I have recreated the soup

My mothers original recipe for 358 people

  • 70 l broth
  • 2,1 kg flour
  • 2,1 kg margarine
  • 2,5 kg green peas
  • 2,5 kg macaroni
  • 5 kg carrots
  • 2 bundles leeks
  • 2 bundles celeri
  • 2 kg cauliflower
  • 3 l cream
  • Water
  • Salt

My adjusted recipe for about 4-6 servings ( depending if it is served as a main or side dish).


  • 1, 2 l broth
  • 35 g flour
  • 35 g margarine
  • 42 g green peas
  • 42 g macaroni
  • 85 g carrots
  • 33 g cauliflower
  • 5 cm leek
  • 5 cm celeri
  • 5 dl cream
  • Water to wished thickness
  • Salt pepper to taste


Fill a saucepan with water and some salt and boil the macaroni (according to instructions on package).

In another saucepan melt the butter.

Add the flour.

Whisk until the butter and flour is mixed.

Add broth a little at a time while whisking to get rid of any lumps.

Add all the vegetables except the cauliflower.

Let the soup simmer until the carrots are almost done.

Add the cauliflowers to cook.

Add the boiled macaroni.

Add cream and salt and pepper to taste.

If you think the soup is too thick add some more water.

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