Suppe

Blueberry soup for the sick: 1 dl blueberry cordial and 1½ dl water brought to a boil, thickened with 1 tsp sago flour stirred into 2 tbsp water, brought back to a boil and sweetened to taste.

Bread soup for the sick: 20 g grated white bread browned in 5 g butter, thinned with 1/2 l bouillon, cooked for 1/2 hour, strained and thickened with egg yolk and 1 tbsp cream.

Barley soup for the sick: 100 g whole barley grains soaked overnight in 1 l water, boiled 1 1/2–2 hours with another 1/2 l boiling water, 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: rolled oats are cooked tender in ½ l water, pressed through a sieve, stirred into 1 dl boiling milk and seasoned with salt and sugar. Classic invalid food.

Oat Soup II: rolled oats are cooked tender in water, sieved, brought to a boil and finished with cream or a little fruit syrup plus sugar and salt. A light invalid soup without milk.

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: sago or tapioca cooked tender in water, pressed through a sieve, thinned with broth and enriched with egg yolk and cream. A light soup for the sick, one serving.

Rhubarb soup for the sick: 60 g rhubarb boiled in ½ l water, thickened with 2 g potato flour stirred into a little water, sweetened with about 25 g 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.

Blanched, chopped spinach is sauteed in butter, thinned with meat stock, and thickened with egg yolks; the same method works for chervil, ground elder, and sorrel.

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.