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Alliance Soup

Alliance soup from Erken's Stor kokebok 1914: a thickened soup of 3 liters meat stock cooked with mixed root vegetables and an onion studded with cloves and bay, thickened with 100 g butter and 100 g flour; the vegetables are served in the soup.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 37 (falt i det fri)

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About the dish

One of Erken's thickened vegetable soups from the soup chapter of 'Stor kokebok' (1914). 'Alliance' refers to using a mixture of whatever root vegetables you have on hand.

How to make it

  1. 1

    Cook the vegetables

    Clean the root vegetables and cut them finely. Stick the two cloves and the bay leaf into the peeled onion. Put everything into the stock along with the parsley and cook until the roots are tender.

  2. 2

    Strain the stock

    Strain the stock. Save the root vegetables; they are to be served in the soup.

  3. 3

    Thicken the soup

    Melt the butter, stir in the flour, and thin with the hot stock little by little. Let the soup simmer for 10 minutes.

  4. 4

    Plating

    Season with salt. Place the root vegetables in the soup tureen and pour the soup over. Meatballs, egg dumplings, or cooked asparagus may also be served in the soup.

Changes from the original

Quantities are given in modern units (grams, liters, tablespoons). 'White roots' is interpreted as parsley root/white root vegetables, and the amounts for the root vegetables are estimated since the original writes 'or whatever you have.' The method has been divided into numbered steps.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 37) → 1949 (korrekturlest, s. 48)~38% av teksten endretfjernetlagt til
Alliansesuppe. Hvite røtter, næper, som neper, selleri, pastinak eller hvad man har. pastinakk. 1 kvast persille 1 løk 1 ¼ ganske litet lite laurbærblad 2 hele nelliker 100 gr. smør 100 80 gr. mel 3 l. kraft. Kraften koker med de rensede, finskaarne rendsede, finskårne røtter, løken, løken hvori er stukket 2 nelliker og laurbærbladet, til røtterne røttene er møre, siles. Smørret Smøret smeltes, irøres melet, spædes spes med kraften, smaakoker småkoker i 10 minutter. Røtterne Røttene serveres i suppen. Kjøtboller, Kjøttboller, eggeboller eller kokte asparges gjør heller herliggen ingen skade. Salt efter smak.

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Frequently asked questions

Which vegetables should I use in the alliance soup?
The recipe is flexible: white roots, turnips, celeriac, parsnip 'or whatever you have.' In addition, a sprig of parsley and an onion with 2 cloves stuck in it, plus a small bay leaf, are used.
How do I thicken the soup?
Melt 100 g butter, stir in 100 g flour, and thin with the strained stock (3 liters). Let the soup simmer for 10 minutes and salt to taste.
What can I serve in the soup?
The roots are put back into the soup. Henriette Schønberg Erken (Stor kokebok, 1914, p. 37) also suggests meatballs, egg dumplings, or cooked asparagus.

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