Soups

Blueberry soup for the sick from Erken (1914): blueberry cordial and water brought to a boil, thickened with sago flour and sweetened to taste.

Bread soup for the sick, Erken (1914): grated white bread browned in butter, thinned with bouillon, strained and thickened with egg yolk and cream.

Barley soup for the sick from Erken (1914): whole barley soaked overnight, boiled 1½–2 hours, strained and seasoned with salt and lemon juice.

Fish stock is reduced by half and thickened with egg yolk and whipped cream; flourless fish balls are placed in the soup.

Oat soup I from Erken (1914): rolled oats cooked tender in water, sieved, stirred into boiling milk and seasoned with salt and sugar. Classic invalid food.

Oat soup II from Erken (1914): rolled oats cooked tender in water, sieved, boiled and finished with cream or fruit syrup. Light, milk-free invalid soup.

Jenny Lind soup: sago is simmered tender in bouillon for 15–20 minutes and the soup is thickened with egg yolk and cream. A mild invalid soup for one serving.

Boiled Jerusalem artichokes are pressed into a purée, thinned with broth, and enriched with egg yolks, whipped cream, and butter.

Karlsbad soup from Erken's invalid-food chapter (1914): sago or tapioca cooked tender, sieved, thinned with broth and enriched with egg yolk and cream.

Rhubarb soup for the sick from Erken (1914): rhubarb boiled in water, thickened with potato flour and sweetened with sugar. Made like blueberry soup.

Rice soup with wine for invalids: 60 g rice soaked overnight in ½ l water, cooked tender, then 50 g sugar and 1 dl red wine added.

Spinach soup II from Erken (1914): blanched, chopped spinach sautéed in butter, thinned with stock and thickened with egg yolks; sorrel works too.

A simple tomato soup for the sick: one steamed, strained tomato mixed with 4 dl bouillon and thickened with cornstarch and cream.

Simple cranberry soup for the sick: berries are cooked in water, pressed through a colander, thinned with water and sweetened with a sweetener.