Vegetable soups

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.

Carrot soup from Erken's Big Cookbook (1914): 8 large carrots cooked and chopped, stirred into a butter-flour roux and thinned with 2 liters of stock.

Everyman's soup from Erken's Big Cookbook (1914): potato, leek, celeriac and onion sweated in butter, boiled, sieved and thinned with milk and sago.

Jerusalem artichoke soup from Erken 1914: artichokes and root vegetables in stock, sieved and enriched with egg yolk and cream. Served with fried bread.

Jerusalem artichoke soup from Erken 1914: Jerusalem artichokes and celeriac boiled and pureed, thickened with butter and flour, seasoned with cream.

Brown cabbage soup from Erken (1914): shredded cabbage steamed in browned butter and sugar, cooked in meat stock, served with sausage slices.

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.

Chervil soup from Erken 1914: a thickened veal stock soup with finely chopped chervil, served with small meatballs, poached eggs or asparagus tips.

Erken's lentil soup (1914): soaked lentils sweated with onion and celeriac, cooked tender and pressed to a purée. 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: celeriac sweated in butter, cooked in stock, thickened, sieved and thinned with cream. Same for other soups.

Spinach soup I from Erken's Big Cookbook (1914): quickly boiled spinach, chopped and stirred into a butter-flour base with stock, served with croutons.

Soup à la Faubonne from Erken's Big Cookbook (1914): root vegetables sweated in butter, thickened with rice flour, simmered in stock, with egg yolk.

Sorrel soup from Erken's Big Cookbook (1914): chopped meadow sorrel in a butter-and-flour base with meat stock, thickened with egg yolk and cream.

Tomato and pea soup from Erken's Big Cookbook (1914): tomato and pea purées cooked separately, mixed, thinned with vegetable stock, seasoned with butter.

Tomato Soup III from Erken's Big Cookbook (1914): tomatoes cooked down with ham, onion, celery and butter, pressed to a purée and thinned with meat stock.

Green bean soup from Erken's Big Cookbook (1914): string beans, carrots and split peas thickened with flour in milk, seasoned with pepper and parsley.