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Aurora Soup (consommé Aurora)

Aurora soup (consommé Aurora) from Erken 1914: 1 liter of chicken stock lightly thickened with strained, poached tapioca, served with strips of cooked chicken, lean ham and egg threads in the tureen.

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

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About the dish

A refined, lightly thickened chicken consommé from Erken's soup chapter, named after the dawn. Consommé Aurora belonged to the French-inspired party soups in Norwegian bourgeois households around 1900.

How to make it

  1. 1

    Poach the tapioca

    Let the tapioca steep in a little of the chicken stock until the grains are clear and transparent.

  2. 2

    Strain the mixture

    Strain the tapioca mixture through thin gauze or a thin cloth.

  3. 3

    Thicken the soup

    Whisk 3 tablespoons of the mixture into the boiling chicken stock.

  4. 4

    Egg threads and garnish

    Beat the egg, fry it as a very thin omelet and cut it into fine strips. Cut the chicken and ham into small, thin strips.

  5. 5

    Serving

    Place the meat strips and egg threads in the soup tureen, pour the boiling soup over and serve at once.

Changes from the original

Quantities are given in modern measures; "eggetraader" is rendered as egg strips made from beaten egg fried thin and cut into strips. 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)~56% av teksten endretfjernetlagt til
Aurorasuppe. (Consommé Aurora.) 1 l. kraftsuppe av høns 3 spiseskeer spiseskjeer tapioka 1 spiseskefuld spiseskjefull kokt hønsekjøt hønsekjøtt 1 — — mager skinke eggetraader. ¼ — eggetråder. Kraftsuppen jevnes med pocheret pochert tapioka, d. v. s. tapiokaen «trækker» tapiocaen «trekker» i litt av kraftsuppen, og naar når grynene er klare, siles jevningen gjennem tynd gaze tynn gas eller tyndt tynt tøi. 3 skeer skjeer av denne jevning vispes i den kokende kraftsuppe. Hønsekjøttet og skinken skjæres i smaa, tynde små, tynne strimler og lægges legges tillikemed eggetraadene eggetråden i terrinen. Den kokende suppe heldes helles over. Serveres straks. Man kan også koke 3 l. sterk kraft med 50 gr. tapioka gryn i ½ time; sile kraften, gi den et opkok igjen og helle den kokende over de ting som skal serveres i suppen.

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Frequently asked questions

What is "poached tapioca," and why is it strained?
The tapioca is left to steep in a little of the chicken stock until the grains are clear (transparent). Then the mixture is strained through thin gauze or thin cloth, so the soup is lightly thickened but still clear. Three tablespoons of the mixture are whisked into the boiling consommé.
What are egg threads, and when are they added?
Egg threads are thin threads of egg cooked/set in stock. They are placed in the tureen together with the strips of chicken and lean ham, before the boiling soup is poured over.
Why must the soup be served at once?
The garnish – strips of meat and ham and the egg threads – is warmed only by the boiling soup poured over it in the tureen. If it is not served at once, the soup goes cold and the garnish loses its texture.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 37, as a clear soup (consommé Aurora). It is intended for 4 servings and takes around 40 minutes once the chicken stock is ready.

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