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Legume soups

4 recipes · Soups

4 legume soups recipes from the “Big Cookbook,” in the soups category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Bean Soup, Brown I

    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.

  • Bean Soup, Brown II

    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

    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

    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.