Jevnet suppe

Alliance soup from Erken's Stor kokebok 1914: a thickened soup of 3 liters meat stock cooked with mixed root vegetables and an onion studded with cloves and bay, thickened with 100 g butter and 100 g flour; the vegetables are served in the soup.

Sweetbread soup (potage aux ris de veau) from Erken 1914: veal sweetbreads are soaked and simmered with pork, root vegetables, and spices, the stock reduced with veal broth and thickened with butter and flour; served with cubes of sweetbread and salted beef tongue, finished in the tureen with egg yolks, cream, butter, white wine, and lemon juice.

Dagmar soup (consommé Dagmar) is a thickened tomato soup on 2 l meat stock: boiled lean ham, onion, celery root, and butter are simmered 10 min, 1 kg tomatoes 20 min more, then strained; the rest of the butter and 50 g flour are thickened with stock and tomato purée, boiled 5 min, and seasoned with parsley, salt, and pepper. Served with asparagus tips

A simple thickened curry soup of butter, flour and curry thinned with meat or fish stock, enriched with egg yolks and cream just before serving.

Potato soup (purée de pommes de terre) from Erken 1914: 1 kg potatoes with celeriac, leek, parsley root, and onion are sliced thin, sweated in 50 g butter, boiled tender in 3 liters of water or thin stock for about 1½ hours, pressed to a purée, thickened with 1 tablespoon tapioca, and seasoned with salt, pepper, and finely chopped parsley.

Princess soup (purée à la princesse) from Erken 1914: chicken is sweated with butter, onion, parsley and peppercorns, simmered an hour in 2 liters of stock; the stock is thickened with butter and flour, enriched with cream and lemon juice, and finely pounded chicken breast is rubbed through a sieve into the soup, which must not boil afterward.

Thickened turtle soup from calf's head: the head is blanched, the bones are browned with onion and root vegetables and simmered for 3 hours, the head meat is cooked tender in the stock, the soup is thickened with a brown roux, seasoned with cognac, Madeira, salt and mace and served with sliced head meat plus meat, fish and egg dumplings.

Tomato Soup I from Erken 1914: rice porridge from 250 g rice cooked separately, 1.5 kg tomatoes cooked down in 2 l meat stock with onion and a bouquet garni; everything pressed through a sieve, extended to 3 l and seasoned with wine. Served with meatballs, egg dumplings or noodles.

Tomato Soup II from Erken 1914: a thickened soup of 75 g butter and 50 g flour with 1 dl tomato purée thinned with 1 l meat stock, simmered 15 min and seasoned with 1 dl sherry, 1 dl cream, salt and 1 tsp sugar. Served with fried bread croutons or small filled choux puffs.