Thickened soups

Alliance soup from Erken (1914): a thickened meat-stock soup with root vegetables, onion, cloves and bay leaf, served with the vegetables in it.

Sweetbread soup (potage aux ris de veau) from Erken (1914): veal sweetbreads simmered with pork and root vegetables, finished with egg yolks and cream.

Dagmar soup (consommé Dagmar) from Erken (1914): thickened tomato soup on meat stock with ham, celeriac and 1 kg tomatoes, with parsley and 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: potatoes and root vegetables sweated in butter, boiled tender, puréed and thickened with tapioca.

Princess soup (purée à la princesse) from Erken 1914: chicken simmered in stock, thickened with butter and flour, enriched with cream and chicken breast.

Thickened turtle soup from Erken's Big Cookbook (1914), made from calf's head and thickened with a brown roux, seasoned with cognac, Madeira and mace.

Tomato Soup I from Erken 1914: tomatoes cooked in meat stock with onion and rice, sieved and seasoned with wine. Served with meatballs or noodles.

Tomato Soup II from Erken 1914: a thickened soup of butter, flour, tomato purée and meat stock, with sherry and cream. Served with croutons or choux puffs.