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Bean Soup à la Napoli

Erken's bean soup à la Napoli from Stor kokebok 1914: green beans and potatoes are boiled tender, mashed into a purée, thickened with butter and rice flour, thinned with meat stock and milk, and finished with cream and egg yolk. Served with small egg dumplings.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 42 (falt i det fri)

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About the dish

The recipe appears in the soup chapter of "Stor kokebok" (1914) among the many bean soups. Here Erken gives a finer, mashed and thickened variant with an Italian name, served with small egg dumplings.

How to make it

  1. 1

    Boil the vegetables

    Trim the beans and peel and cut up the potatoes. Put everything into 1 liter of cold water and boil it tender.

  2. 2

    Make the purée

    Press the beans and potatoes through a sieve or colander into a smooth purée.

  3. 3

    Thickening

    Stir butter and rice flour together in the pot, add the purée and thin with the meat stock little by little, then the milk.

  4. 4

    Simmer the soup

    Let the soup simmer for about 15 minutes. Season with salt.

  5. 5

    Finish and serve

    Whisk cream and egg yolk together in the soup tureen and whisk the boiling soup in. Serve with small egg dumplings in the soup.

Changes from the original

Measurements have been converted to modern units (deciliters/liters, grams), "rice flour" is kept as the rice ingredient, and the method is divided into numbered steps in modern Norwegian. "Rubbed through a colander" has been modernized to pressing through a sieve or using an immersion blender.

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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. 42) → 1949 (korrekturlest, s. 54)~34% av teksten endretfjernetlagt til
300 gr. aspargesbønner asparges-bønner 3 poteter 80 gr. smør 50 gr. rismel 2 l. kjøtkraft kjøttkraft 1 del. fløte 1 eggeblomme eggeplomme salt 2 del. melk eggeboller. De rensede bønner og de skrællede, opskaarne skrellede, finskårne poteter sættes settes over ilden varmen i 1 l. koldt vand. vann. Kokes møre og gnides gnis gjennem dørslag. Smør og mel røres sammen, tilsættes pureen, tilsettes puréen, og kraften spædes spes i litt efter litt, likesaa likeså melken. Smaakoker ¼ Småkoker ¾ time. Salt efter smak. Fløten og eggeblommen eggeplommen vispes sammen, haves has i terrinen, og den kokende suppe vispes i. Smaa Små eggeboller serveres i suppen.

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Frequently asked questions

How long does the soup take?
Count on about 70 minutes in all: beans and potatoes are boiled tender in 1 liter of cold water, and after the stock and milk are thinned in, the soup should simmer for about 15 minutes.
What are the main ingredients?
300 g green beans, 3 potatoes, 80 g butter, 50 g rice flour, 2 l meat stock, 2 dl milk, 1 dl cream and 1 egg yolk. Small egg dumplings are served in the soup.
How do I keep the egg yolk from splitting?
Whisk cream and egg yolk together in the tureen, and whisk the boiling soup into the mixture – not the other way around. Then the soup is finished without the egg coagulating.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 42.

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