Soups

Blueberry soup from dried berries: 250 g berries in 3.5 litres of water, soaked overnight and simmered for about 1 hour. From Erken's Stor kokebok (1949).

Bread dumplings II from Erken's Big Cookbook (1949): small dumplings of milk, butter, crushed rusk and egg, spiced with cardamom and cooked in stock or milk.

A clear brown soup thickened with sago flour and dry wine, seasoned with extract and served with small pastry shells, from Erken's Stor kokebok (1949).

Small egg balls of hard-boiled yolks rubbed with cold butter, rolled into 20 balls and placed in the soup plate, from Erken's Stor kokebok (1949).

Egg balls with truffles: small balls of hard-boiled egg yolk and butter rolled in chopped truffle, served with clear soups. From Erken's Big Cookbook, 1949.

Egg custard toppers from Erken's Big Cookbook (1949): egg custard with cream-milk and parsley, set in a water bath and served with soup.

Asparagus soup from Erken (1914): asparagus cooked tender, tips saved for garnish, the rest puréed into a roux with stock; finished with egg yolks, cream.

Classic cauliflower soup from Erken (1914): cauliflower boiled with leek and celeriac, thickened with butter and flour, finished with egg yolks.

Bean soup à la Napoli from Erken's Big Cookbook (1914): green beans and potatoes puréed with butter, rice flour and cream, served with small egg dumplings.

Brennesnute from Erken (1914): a brown vegetable soup of celeriac, rutabaga, carrot and potato, thickened with browned butter and flour, with sausage.

Pea pod soup from Erken's Big Cookbook (1914): pea pods and root vegetables simmered into a stock, thickened with butter and flour, seasoned with thyme.

Vegetable soup from Erken's Big Cookbook (1914): peas, celeriac, carrot, parsley root and leek boiled tender, sieved and thickened with butter and flour.

Erken's apricot soup (1914): dried apricots soaked and cooked tender, thickened with sago flour and sweetened. Served with rusks or fried bread.

Erken's blueberry soup (1914): blueberries boiled and strained, thickened with potato starch and sweetened. Served with dumplings, rusks or fried bread.

Sweet bread soup from Erken (1914): rye bread soaked overnight, cooked with lemon peel, strained and seasoned with white wine, sugar and jam. Serves 6.

Erken's apple soup (1914): apple slices cooked with lemon peel, strained, seasoned with sugar and lemon juice and thickened with potato starch or egg yolk.

Erken's white sago soup (1914): sago pearls simmered with cinnamon and lemon peel, combined with an egg yolk foam, lemon juice, sherry and preserved plums.

Elderberry soup from Erken's Big Cookbook (1914): elderberries cooked in water and strained, cooked with apples and sugar, and thickened with sago flour.

Erken's brown bouillon (1914): bones and roots browned into stock, meat browned and simmered tender in it. Clarified or thickened, with egg dumplings.

Brown stock soup, Erken's basic recipe (1914): beef neck and root vegetables browned, simmered 5–6 hours with spices, strained into jars under fat.

Erken's basic bouillon recipe (1914): beef with bones simmered in 5 liters of water with carrot, celeriac, leek and soup herbs, strained. With eight notes.

Browned veal bouillon from Erken's 1914 cookbook: veal shank browned with pork and vegetables, then simmered slowly for hours over cracked bones.

Fish stock (consommé de poisson) from Erken's 1914 cookbook: fish bones, heads and skin sweated in butter with vegetables and lemon, steeped half an hour.

Vegetable stock I (Erken 1914): carrot, onion, swede and celeriac sweated in butter without browning, simmered 1½ hours with tomato and herbs, strained.

Aurora soup (consommé Aurora) from Erken (1914): lightly thickened chicken stock with tapioca, served with strips of chicken, ham and egg threads.

Daphne soup (consommé Daphne) from Erken's Big Cookbook (1914): clear chicken soup with small chicken forcemeat dumplings with tongue and spinach.

Queen's soup from Erken's Big Cookbook (1914): sago simmered in meat stock with herbs, finished with tomato purée and celeriac stewed in butter.

Gold soup from Erken's Big Cookbook (1914): meat stock with root vegetables, thickened with a roux and enriched with egg yolks, flavored with sherry.

King's soup from Erken 1914: a thickened broth with root vegetables sautéed in butter, seasoned with cayenne and sherry, served with peas and meatballs.

Erken's macaroni soup (potage à l'italienne) from 1914: macaroni boiled tender in stock, thickened with egg yolks, cream and grated Parmesan.

Bread dumplings for soup from Erken (1914): soaked rolls stirred with butter and egg, shaped with a teaspoon and poached 5 minutes in water, milk or stock.

Egg balls from Erken (1914): hard-boiled yolks rubbed with cold butter, rolled into 20 small balls and put in the plate before clear soup is ladled over.

Egg custard III from Erken (1914): a purée of chicken (or fish, game, vegetables) with white sauce, cream and eggs, cooked in a water bath as soup garnish.

Egg custard with vegetables II from Erken (1914): egg, cream, green peas and carrot cooked in a water bath in a buttered mold, cubed as a garnish for soup.

Egg custard for soups I from Erken (1914): chervil, stock, egg and egg yolks cooked in a water bath, cooled and cut into cubes as a garnish for clear soup.

Egg threads for soup from Erken (1914): 3 beaten, seasoned eggs poured through a fine sieve into 1 liter of boiling stock, setting as thin threads.

Brown soup from Erken (1914): browned butter with leeks, onion, carrots and celery, thickened with flour and bouillon, with sherry and small fish balls.

Moose soup from Erken's Big Cookbook (1914): moose meat browned with onion and carrot, boiled tender and strained, thickened with brown roux and sherry.

Mock giblet soup from Erken 1914: a brown sweet-and-sour soup without giblets, served with apples, prunes, carrots and flour dumplings, with vinegar.

Hamburg soup from Erken 1914: a light brown butter-and-flour roux thinned with meat stock, served with boiled cauliflower, celery and parsley root.

Chicken soup (potage à la reine) from Erken's Big Cookbook (1914): chicken broth enriched with egg yolks, cream and Madeira, served with chicken quenelles.

Erken's rabbit soup (bouillon de lapin) from 1914: rabbit and lightly salted ham cooked with root vegetables and rice, served with onion sauce.

Eel soup (potage d'anguille) from Erken 1914: eel simmered tender in fish stock, thickened, finished with parsley, tarragon and cooked apples.

Light fish soup from Erken 1914: a white butter roux thinned with fish stock and cream, with chives and fish balls added.

Erken's fish soup from 1914 with browned carrot and celeriac, a butter roux, tomato purée and fish stock, strained and served with small fish balls.

Pike soup (potage de brochet) from Erken's Big Cookbook (1914): pike stock with white wine, thickened with cream into a pale-red soup, with fish balls.

Lobster soup from Erken 1914: lobster shells simmered in fish stock, thickened with butter and flour and finished with lobster butter and roe.

Erken's crayfish bisque (potage bisque d'écrevisses) from 1914: 75 crayfish with crayfish butter, Madeira and cream, served with fish balls and tails.

Alliance soup from Erken (1914): a thickened meat-stock soup with root vegetables, onion, cloves and bay leaf, served with the vegetables in it.

Sweetbread soup (potage aux ris de veau) from Erken (1914): veal sweetbreads simmered with pork and root vegetables, finished with egg yolks and cream.

Dagmar soup (consommé Dagmar) from Erken (1914): thickened tomato soup on meat stock with ham, celeriac and 1 kg tomatoes, with parsley and asparagus tips.

A simple thickened curry soup of butter, flour and curry thinned with meat or fish stock, enriched with egg yolks and cream just before serving.

Potato soup (purée de pommes de terre) from Erken 1914: potatoes and root vegetables sweated in butter, boiled tender, puréed and thickened with tapioca.

Princess soup (purée à la princesse) from Erken 1914: chicken simmered in stock, thickened with butter and flour, enriched with cream and chicken breast.

Bollemelk from Erken 1914: fresh strained milk is brought to a boil, and flour dumplings or bread dumplings are cooked in the milk.

Flatbread sold from Erken 1914: thick soured milk without whey is whisked and mixed with finely broken flatbread, sweetened with sugar to taste.

Cheap oat soup from Erken: oat flour boiled in water, boiling milk added, seasoned with salt and sugar. Recommended for children instead of coffee.

Cold buttermilk soup, Erken (1914): buttermilk stirred with crushed rusks or rye bread with cinnamon, cardamom and sugar. Currants optional.

Saturday soup from Erken (1914): milk thickened with flour, with beer, syrup and a pinch of ginger whisked in. A sweet, spiced milk soup.

Erken's collected recipe (1914) for milk gruel with grains: nine rules and a table of milk, grain and cooking times for barley, oat, rice and sago.

Orange kaldskål from Erken (1914), a chilled fruit soup: orange juice with zest and sugar, orange slices and white wine, steeped cold. With macaroons.

Bringebærkaldskål from Erken (1914): the nicest berries sugared, the rest strained with water, syrup and sherry and poured over. Ice-cold with macaroons.

Cold strawberry soup (kaldskål) from Erken (1914): some strawberries boiled in water, the rest sugared, blended with rhubarb juice. With small rusks.

Cold beer soup from Erken's Big Cookbook (1914): a syrup of sugar, lemon peel, cinnamon and water is cooled and mixed with beer. Served ice cold.

Cold wine soup from Erken 1914: a syrup of 200 g sugar, lemon zest, and ¾ l water is cooled and blended with 1½ bottles of red or white wine. Served ice-cold.

Melkeringer from Erken's cookbook (1914): fresh strained milk is poured onto a spoonful of sour milk, left to sour and served with crushed rusks and sugar.

Cream porridge (rømmegrøt) from Erken's cookbook (1914): 1 l sour cream boiled until the fat separates, 350 g flour stirred in, thinned with boiling milk.

Velvet porridge from 1914: 175 g butter is melted, 250 g flour is sifted in, thinned with about 2 l boiling milk, cooked 5 minutes, and salted.

Oatmeal porridge from Erken (1914): 200 g rolled oats cooked in 2 liters of milk or water for ½–1 hour, stirred often, served with milk or cream.

Buttermilk porridge from Erken (1914): 1 l buttermilk stirred into 375 g flour, boiled and thinned with about 2 l boiling milk, salted at the end.

Rice porridge from Erken's Big Cookbook (1914): 450 g scalded rice cooked in 5 liters of milk for about 2½ hours over low heat and salted before serving.

Butter porridge from Erken's cookbook (1914): 250 g melted butter, ½ kg flour and 3 l boiling water, boiled briefly and salted, made like velvet porridge.

Brown bean soup I from Erken (1914): brown beans boiled 3 hours in meat stock, thickened with browned butter and flour, with anchovy, vinegar and sugar.

Brown bean soup II from Erken (1914): brown beans boiled tender with celeriac and onion, thinned with meat stock, thickened with sago flour. Salt last.

Green pea soup from Erken's Big Cookbook (1914): dried green peas soaked and boiled tender, thinned with stock, with diced carrots, parsley and butter.

Yellow pea soup from Erken's Big Cookbook (1914): soaked yellow peas cooked with onion and celeriac in meat stock, rubbed through a sieve, with meatballs.

Erken's white wine soup (1914): white wine, sugar, cinnamon, lemon peel and 6 eggs whisked and heated gently to just below boiling; served with rusks.

Fine beer soup for 6 from Erken (1914): beer, water, egg yolks, cream, sugar, flour and cognac whisked over heat until it just boils; with fried bread.

Simple beer soup for 6 from Erken (1914): bread soaked overnight, cooked in the soaking water, with small beer and seasoned with sugar, cinnamon and lemon.

Browning soups (caramel) per Erken (1914): brown meat and bones, or use homemade caramel coloring of sugar boiled dark brown. Keeps in a bottle.

Bouquet garni from Erken (1914): parsley, celery leaf, thyme and bay leaf tied with string dipped in boiling water. Used for stock, soups and sauces.

Poultry soup from Erken's Big Cookbook (1914): a brown roux thinned with poultry stock and milk, served with apples, prunes and carrot, with vinegar.

Hunter's soup from Erken 1914: venison or hare browned with root vegetables and cooked to a stock, thickened with roux, with smoked ham and sherry.