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Asparagus Soup (potage d'asperges)

Asparagus soup from Erken (1914): asparagus is cooked tender, the tips saved for garnish, the rest pressed through a sieve and stirred into a roux of 60 g butter and 60 g flour, thinned with 2 l chicken or veal stock and asparagus cooking liquid. Finished just before serving with 2 egg yolks, 2 tbsp cream and 50 g cold butter; salt to taste.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 36 (falt i det fri)

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About the dish

A refined, thickened asparagus soup from the soup chapter of "Stor kokebok" (1914). Asparagus was a luxury item, and the soup belonged to the finer party kitchen; the tips were saved as garnish in the tureen.

How to make it

  1. 1

    Clean and cook the asparagus

    Clean the asparagus, cut it into pieces about 3 cm long and cook the pieces tender. Set the asparagus tips aside; they are to be served whole in the soup.

  2. 2

    Cook the rest tender

    Let the rest of the asparagus continue cooking until it is tender enough to be pressed through a fine-mesh sieve.

  3. 3

    Make the roux

    Stir 60 g butter and the flour together over the heat, stir in the pressed asparagus purée and thin with the stock and a little of the asparagus cooking liquid.

  4. 4

    Finish and season

    Just before serving, stir the egg yolks, cream and 50 g cold butter into the soup. Salt to taste.

  5. 5

    Serving

    Place the asparagus tips in the tureen and pour the hot soup over them.

Changes from the original

Quantities converted to modern units; the OCR-unclear asparagus amount is interpreted as 1½ kg. "Sigt" is rendered as a sieve/fine-mesh strainer, and the method has been divided into numbered steps in modern language.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 36) → Modernised~80% of the text changedremovedadded
1 1/2 kg. asparges 1,5 kg asparges. 60 gr. g smør (til jevning). 60 gr. hvetemel g hvetemel. 2 1. hønse- l høne- eller kalvebuljong kalvebuljong. 2 eggeblommer stk eggeplommer. 50 gr. g smør (kaldt, til legering). 2 spiseskeer fløte salt. Aspargesen renses og skjæres ss fløte. salt (etter smak). Rens aspargesen, skjær den i stykker paa biter på ca. 3 cm.s længde cm og kokes kok bitene møre. Aspargestoppene tages fra for at Ta aspargestoppene til side; de skal serveres hele i suppen. Resten koker videre, suppen.. La resten av aspargesen koke videre til det den er saa mørt, så mør at det den kan gnides gjennem presses gjennom en sigt. finmasket sil.. Rør 60 gr. g smør og melet røres sammen over ilden; i denne jevning haves varmen, rør inn den utpressede aspargesmasse, opspædes aspargesmassen og spe opp med kraften buljongen og litt av det vand, aspargeserne er kokt i. — Eggeblommer, kokevannet fra aspargesen.. Rett før servering røres eggeplommer, fløte og 50 gr. koldt g kaldt smør haves inn i like før anretningen. suppen. Salt efter smak. etter smak.. Legg aspargestoppene i terrinen og hell den varme suppen over.

Note on Modernised

Mengder omregnet til moderne enheter; OCR-uklar aspargesmengde er tolket som 1½ kg. «Sigt» er gjengitt som sil/finmasket sikt, og fremgangsmåten er delt i nummererte trinn på moderne norsk.

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Frequently asked questions

Why are the asparagus tips set aside?
The tips are cooked tender and set aside to be served whole in the soup, while the rest of the asparagus is cooked further until it can be rubbed through a sieve and used in the soup base.
Which stock is used for the soup?
2 liters of chicken or veal stock, thinned with a little of the water the asparagus was cooked in.
When should the egg yolks, cream and butter be added?
2 egg yolks, 2 tablespoons of cream and 50 g cold butter stirred in just before serving, so the soup does not boil afterward and cause the yolks to separate.
How much asparagus is needed, and how many servings does it make?
1½ kg asparagus yields about 6 servings. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 36.

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