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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
Modernised → 1949 (proofread, p. 48)~80% of the text changedremovedadded
1,5 kg asparges. Aspargessuppe. (Potage d'Asperges.) ½ kg. asparges 60 g gr. smør (til jevning). 60 g hvetemel. 2 l høne- 30 gr. hvetemel 1½ l. hønsekraft eller kalvebuljong. kalkvebuljong 2 stk eggeplommer. eggeplommer 50 g gr. smør (kaldt, til legering). 2 ss fløte. salt (etter smak). Rens aspargesen, skjær den spiseskjeer fløte salt. Aspargesen renses og skjæres i biter stykker på ca. 3 cm cm.s længde og kok bitene kokes møre. Ta aspargestoppene til side; de skal Aspargespoppene tas fra for å serveres hele i suppen.. La resten av aspargesen koke videre suppen. Resten koker videre, til den det er så mør mørt, at den det kan presses gjennom gnides gjennem en finmasket sil.. Rør sikt. 60 g gr. smør og melet røres sammen over varmen, rør inn varmen; i denne jevning has den utpressede aspargesmassen og spe opp aspargesmasse, opspes med buljongen kraften og litt av kokevannet fra aspargesen.. Rett før servering røres eggeplommer, det vann aspargesene er kokt i. — Eggeplommer, fløte og 50 g kaldt gr. koldt smør inn has i suppen. like før anretningen. Salt etter smak.. Legg aspargestoppene i terrinen og hell den varme suppen over. efter smak.

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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