Klar suppe

Aurora soup (consommé Aurora) from Erken 1914: 1 liter of chicken stock lightly thickened with strained, poached tapioca, served with strips of cooked chicken, lean ham and egg threads in the tureen.

Clear chicken soup (consommé Daphne) from Erken 1914 with 300 g chicken forcemeat divided in three and mixed with chopped tongue, chicken meat, and spinach purée, shaped into small dumplings that poach in the stock or in the oven, served in a tureen with green peas, chervil, and boiling chicken stock.

Queen's soup (dronningsuppe) from Erken 1914: 100 g sago steeps for an hour in 1 l meat stock and 1 l water with a bundle of parsley, celery and chervil, skimmed clear, and finished with 4 tbsp thick tomato purée and 4 tbsp celeriac stewed in butter and cooked in stock; seasoned with salt and thinned with stock.

Gold Soup from Erken's Stor kokebok 1914: meat stock simmered with half-browned butter, onion, pepper, cayenne and root vegetables, thickened with a butter-and-flour roux and enriched with egg yolks in stock, seasoned with sherry and served with small meatballs or asparagus.

A thickened broth soup with cut-out pieces of celery root, carrot, and parsley root sautéed in butter, seasoned with cayenne and 1 dl sherry, and served with green peas, parsley, and meatballs.

Erken's macaroni soup from 1914: macaroni is boiled tender in meat stock, the soup is thickened with egg yolks, whipped cream, and grated Parmesan, and heated to the boiling point without boiling.

Napoleon soup from Erken 1914: butter browned with onion, leek and carrot, thickened with flour, thinned with 2 l stock, strained and seasoned with sherry and Maggi seasoning; served with small fish balls or toasted bread.

Noodle soup is made like Erken's macaroni soup, but with 40 g noodles per liter of stock cooked about 10 minutes in the stock.

Clear oxtail soup (potage de queue de boeuf clair) from Erken's Stor kokebok 1914: oxtails and shank are browned and boiled 4½ hours into a stock, which is clarified with lean meat, leek and egg white, strained through a cloth and served with glazed carrot dice and tail pieces, optionally with port or sherry.

Mushroom soup (potage aux champignons) from Erken's Stor kokebok 1914: mushrooms brought quickly to a boil in butter, lemon juice, and water; the butter is used for a flour roux let down with veal stock and mushroom liquor, simmered a quarter hour, seasoned with white wine, and enriched with egg yolks, cream, and butter. Served with croutons.

Real turtle soup from Erken's Stor kokebok 1914, with a full description of slaughtering, blanching the shell and flippers, 5½ hours of simmering, poached green fat, herbs and spices, strained and seasoned with Madeira. A historical document – the sea turtle is protected today; use mock turtle soup made from calf's head instead.

Mock turtle soup from Erken's Stor kokebok 1914: stock simmered for 3 hours from calf's head or veal with bones, thickened with browned butter/flour and finely cut roots, ham and a bunch of greens, seasoned with sherry and lemon, served with shredded head meat and egg dumplings.

Clear turtle soup from calf's head and veal shank: the head is soaked for 24 hours, parboiled, cooked 3–4 hours with root vegetables and spices, the stock defatted and clarified with beef and egg white, seasoned with Madeira and lemon and served with head meat in strips plus meat, fish and egg dumplings.

A French-inspired party soup from Erken 1914: reduced brown bouillon with Madeira, strips of mushroom, truffle and salted ox tongue, liaisoned with egg yolks and served with small choux puffs filled with game purée.

Tapioca soup from Erken's Stor kokebok 1914: 60 g tapioca is cooked in 2 l meat stock and the soup is thickened with 2 egg yolks and 1 dl cream; heated 5 minutes without boiling.