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H. Schønberg ErkenArkivet
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Viltsuppe

2 recipes · Supper

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

  • Poultry Soup

    Brown poultry soup from Erken 1914: a brown butter roux thinned with poultry stock and milk, served with separately cooked apples, prunes, carrot and parsley root, seasoned with vinegar, sugar and clove.

  • Hunter's Soup

    Hunter's soup from Erken's Grand Cookbook (1914): venison shoulder or hare is browned with onion, carrot and celeriac, cooked 3 hours to a stock; the stock is thickened with browned butter and flour, cooked with smoked ham and seasoned with sherry. Served with caraway sticks or garnishes such as lentils, meatballs or mushrooms.