Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Cauliflower soup (for invalids)

Boiled cauliflower is pressed to a purée and brought to the boil with broth and butter, thickened with egg yolk and cream, with a few florets served whole. From Erken's Stor kokebok (the Big Cookbook, 1949), p. 803.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 803 (falt i det fri)

Be the first to rate

About the dish

The soup appears in the chapter on invalid cookery as a light vegetable soup in a small portion.

How to make it

  1. 1

    Cook the cauliflower

    Put the cleaned cauliflower into boiling salted water. When cooked, drain and press the cauliflower. Set aside a little to serve whole in the soup.

  2. 2

    Make the soup

    Bring the purée to the boil with the broth. Add butter, salt and pepper.

  3. 3

    Thicken

    Whisk egg yolk and cream together and stir into the soup.

  4. 4

    Note

    Note: Do not let the soup boil after the yolk is added, but use pasteurised yolk for vulnerable people.

Changes from the original

The amounts are for one small portion. "Dd." is read as tablespoons. A food-safety step on egg yolk has been added.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

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

From1949Modernised
To1949Modernised
1949 (proofread, p. 803) → Modernised~72% of the text changedremovedadded
150 gr. g blomkål (renset). 3 dd. buljong ss buljong. 15 gr. smør g smør. salt (etter smak). pepper (etter smak). 1 eggeplomme stk eggeplomme. 1 spiseskje ss fløte. Den Sett den rensede kål settes blomkålen over i kokende saltet vann, når vann. Når den er kokt helles kokt, hell av vannet fra, kålen presses. og press kålen. Ta fra litt kål til å servere hel i suppen. Pureen gis suppen.. La puréen få et opkok oppkok med buljong, tilsett smør buljongen. Tilsett smør, salt og krydder. Eggeplommen pepper.. Visp eggeplomme og fløten vispes fløte sammen og has rør det i suppen. suppen.. Merk: La suppen ikke koke etter at plommen er tilsatt, men bruk pasteurisert plomme til sårbare.

Note on Modernised

Mengdene er for én liten porsjon. «dd.» er tolket som spiseskjeer. Et sikkerhetssteg om eggeplomme er lagt til.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Why is some cauliflower served whole?
That is what the recipe says, as a garnish in the soup.
How many portions is this?
The amounts suit one small portion.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!