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Dagmar Soup (consommé Dagmar)

Dagmar soup (consommé Dagmar) is a thickened tomato soup on 2 l meat stock: boiled lean ham, onion, celery root, and butter are simmered 10 min, 1 kg tomatoes 20 min more, then strained; the rest of the butter and 50 g flour are thickened with stock and tomato purée, boiled 5 min, and seasoned with parsley, salt, and pepper. Served with asparagus tips, egg custard rounds, or small choux puffs.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 39 (falt i det fri)

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About the dish

A refined, thickened tomato soup on meat stock, named after Queen Dagmar and listed under its French dinner-party name "consommé Dagmar." The soup is built on leftovers of boiled lean ham, typical of Erken's thrifty use of meat scraps in festive fare.

How to make it

  1. 1

    Cook the base

    Simmer the trimmed, boiled, lean ham, the onion, the celery slice, and half of the butter together for 10 minutes.

  2. 2

    Add the tomatoes

    Add the cut-up tomatoes and continue cooking for 20 minutes. Strain and press through to a tomato purée.

  3. 3

    Thicken the soup

    Melt the rest of the butter, stir in the flour, and thin with the meat stock and the tomato purée. Let the soup boil for 5 minutes.

  4. 4

    Season

    Add the finely chopped parsley and season with salt and pepper.

  5. 5

    Serving

    Serve asparagus tips, egg custard rounds, or small choux puffs in the soup.

Changes from the original

Measurements and units are modernized (tablespoon, grams, liters). The method is broken into numbered steps; otherwise unchanged.

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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. 39) → 1949 (korrekturlest, s. 51)~31% av teksten endretfjernetlagt til
(Consommé Dagmar.) 2 l. kjøtkraft kjøttkraft 60 gr. skinke 1 liten løk 1 skive selleri 80 gr. smør 50 gr. hvetemel 1 kg. tomater salt pepper 1 spiseske ¼ spiseskje finhakket persille. Den avskaarne, avskårne, kokte, magre skinke, løk, selleri og halvparten av smørret smøret koker sammen i 10 minutter; tilsættes tilsettes de opskaarne opskårne tomater, koker i 20 minutter; siles. — Resten av smørret smøret smeltes, irøres melet, spædes spes med kraften og tomatpuréen, koker i 5 minutter. Tilsættes Tilsettes persillen og salt, pepper efter smak. I suppen serveres aspargestopper, eggeboller asparges topper, eggboller eller smaa vandbakkelser. små vannbakkels.

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Frequently asked questions

How much cooking time does the soup need?
The ham, onion, celery, and half the butter simmer for 10 minutes. Then cut-up tomatoes are added and everything cooks for 20 minutes before it is strained. Finally, the thickened soup boils for 5 minutes. Counting preparation, about 45 minutes in all.
How is the soup thickened?
The rest of the butter (of 80 g total) is melted, 50 g all-purpose flour is stirred in, and it is thinned with the meat stock and the tomato purée. The soup then boils for 5 minutes.
What is served in the soup?
According to the recipe, asparagus tips, egg custard rounds, or small choux puffs are served in the soup. Finely chopped parsley, salt, and pepper are stirred in at the end.
What kind of ham should be used?
The recipe uses 60 g of trimmed, boiled, lean ham, that is, leftover boiled ham, which is cooked out together with onion and celery for flavor and then strained away.

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