Grønnsakssuppe

Asparagus soup from Erken (1914): asparagus is cooked tender, the tips saved for garnish, the rest pressed through a sieve and stirred into a roux of 60 g butter and 60 g flour, thinned with 2 l chicken or veal stock and asparagus cooking liquid. Liaison just before serving with 2 egg yolks, 2 tbsp cream and 50 g cold butter; salt to taste.

Classic cauliflower soup from Erken's Stor kokebok (1914): cauliflower is boiled with leek and celeriac, the stalks are boiled down into a stock, the soup is thickened with butter and flour, finished with egg yolks and filled with tender cauliflower florets. Served with parsley.

Erken's bean soup à la Napoli from Stor kokebok 1914: green beans and potatoes are boiled tender, mashed into a purée, thickened with butter and rice flour, thinned with meat stock and milk, and finished with cream and egg yolk. Served with small egg dumplings.

Brennesnute from Erken's Stor kokebok (1914): a brown vegetable soup with celeriac, rutabaga, carrot and potatoes in cubes, thickened with browned butter and flour in meat stock, seasoned with parsley, vinegar and sugar and served with slices of boiled sausage.

Erken's pea pod soup (1914): pea pods and root vegetables are simmered into a stock in 2.5 l salted water, the stock is thickened with a butter-and-flour roux, and the root vegetables and parsley are returned. Seasoned with salt, pepper and optionally thyme.

Vegetable soup from Erken's Stor kokebok 1914: ½ liter peas, celeriac, carrot, parsley root, and leek are boiled tender in 3 liters water with half of 100 g butter, pressed through a colander, thickened with the rest of the butter kneaded with 40 g flour, boiled 10 minutes, and seasoned with salt, sugar, and parsley.

Carrot soup from Erken's Stor kokebok 1914: 8 large carrots are cooked whole, finely chopped and stirred into a roux of 50 g butter and 50 g flour, thinned with 2 liters of stock, cooked 10 minutes and finished with cooked split peas, parsley and salt.

Everyman's soup from Erken's Stor kokebok (1914): potato, leek, celeriac and onion are sweated in butter, boiled in water, pressed through a sieve, thinned with milk and cooked with sago grains until the grains are clear.

Jerusalem artichoke soup from Erken's Grand Cookbook (1914): onion, leek, celeriac, Jerusalem artichokes and potatoes are lightly browned in butter, cooked tender in thin meat stock, pressed through a sieve and thickened with egg yolk and cream in the tureen. Served with fried bread.

Erken's Jerusalem artichoke soup from 1914: Jerusalem artichokes and celeriac are boiled in water, pressed into a purée, thickened with butter and flour, and seasoned with cream, salt, and pepper.

Brown cabbage soup in which finely shredded cabbage is steamed tender in browned butter with sugar, thinned with 2.5 l meat stock and cooked through. Served with sausage slices or boiled root vegetables.

A thickened spring soup of finely chopped caraway greens with a butter-and-flour roux thinned with meat stock, served with egg or egg dumplings.

A thickened soup of butter, flour, and 2 l veal stock, seasoned with 3 tbsp finely chopped chervil given a brief boil. Served with small meatballs, poached eggs, or asparagus tips.

Erken's lentil soup from 1914: soaked lentils are sweated in butter with onion and celeriac, cooked tender in 2.5 l water, pressed into a purée, and seasoned with salt and pepper. Served with fried bread.

Purée printanière from Erken's Stor kokebok (1914): a spring soup of turnips, carrots, spinach and asparagus in 2 l beef stock, thickened with butter and flour.

Celery soup (purée de céleri) from Erken 1914: blanched celeriac drawn in butter, cooked in meat stock, thickened with butter and flour, pressed through a sieve, and thinned with cream. The same method is used for cauliflower, Jerusalem artichoke, sorrel, leek, and swede soup.

Erken's spinach soup (1914): spinach is quickly boiled with salt (and a little baking soda) to keep its color, finely chopped, and stirred into a butter-flour base together with 2 l of boiling meat stock. Simmered 10 minutes and served with buttered bread croutons or small egg dumplings.

Erken's Soup à la Faubonne (1914): carrot, swede, leek, celeriac and onion are sliced, sweated in butter under a lid for ½ hour without browning, thickened with rice flour and extended with 2.5 l meat stock. Simmered about 3 hours, puréed, and finally liaisoned with 2 egg yolks and 2 tbsp cream without boiling. Served with egg dumplings or small filled choux puffs.

Erken's sorrel soup (1914): 1 l chopped meadow sorrel is stirred into a butter-and-flour base, thinned with 2 l meat stock and simmered a quarter of an hour. Thickened with 1 egg yolk and 1 dl cream just before serving, with toasted bread on the side.

Tomato and pea soup from Erken's Stor kokebok (1914): tomato purée and pea purée cooked separately, pressed through a sieve, combined and thinned with 1.5-2 l vegetable stock; seasoned with butter, parsley and salt and simmered 5 minutes.

Tomato Soup III from Erken's Stor kokebok (1914): tomatoes cooked down with ham, onion, celery and butter, pressed to a purée and thinned with 1.5 l meat stock; boiled 5 minutes and seasoned with salt, pepper and sugar.

Green bean soup from Erken's Stor kokebok 1914: broad string beans are cooked with carrots and split peas in 2 liters of water, thickened with wheat flour stirred into milk, simmered 10 minutes and seasoned with pepper and parsley. Erken warns against cooking legumes in hard or salted water.