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H. Schønberg ErkenArkivet
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Grunnoppskrifter

2 recipes · Supper

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

  • Browning for Soups (Caramel Coloring)

    Erken's guidance on browning soups: the best method is to brown meat and bones; alternatively use homemade caramel coloring from 250 g sugar boiled with 1 1/2 dl water to dark brown, thinned with 1 1/2 dl cold water and boiled to a thick syrup. Keeps in a bottle.

  • Soup Bundle (Herb Bouquet)

    A soup bundle (bouquet garni) of 30 g parsley, a little celery leaf, a sprig of thyme and a small bay leaf, tied with string dipped in boiling water. Used for stock, soups and sauces.