Belgfruktsuppe
4 recipes · Supper
- Bean Soup, Brown I
Brown bean soup I from Erken 1914: soaked brown beans are boiled 3 hours in meat stock with bay leaf, the soup is thickened with browned butter and flour and seasoned with mashed anchovy, vinegar, sugar and salt.
- Bean Soup, Brown II
Brown bean soup II from Erken 1914: soaked brown beans are boiled tender in water with celeriac and onion, thinned with meat stock and butter, boiled on for half an hour and thickened with sago flour stirred out in water. Note: legumes must not be boiled in hard or salted water; salt is added at the end.
- Green Pea Soup
Erken's green pea soup (1914): 1/2 kg dried green peas soaked for a day, boiled tender in 1 l water under a lid, thinned with 2 l fresh or salted stock into a smooth soup, diced carrots cooked in, and the soup finished with parsley, 50 g butter and salt. The peas may be pressed through a colander.
- Yellow Pea Soup
Erken's yellow pea soup (1914): 1 liter yellow peas soaked for a day, boiled tender with onion and celeriac, thinned with fresh or salted meat stock to a smooth consistency, rubbed through a colander and brought to a boil. Served with sliced celery, meatballs or browned white bread. Split peas may be used, then with the soaking water.