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.

Dagmar Soup (consommé Dagmar)

Name: Dagmar Soup (consommé Dagmar)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 2 l meat stock; 60 g boiled lean ham (trimmings, leftovers work well); 1 pcs small onion; 1 slice celery root; 80 g butter (half for the cooking, half for the thickening); 50 g all-purpose flour; 1 kg tomatoes (cut up); 1 tbsp finely chopped parsley; salt (to taste); pepper (to taste)

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
Cook the base
Simmer the trimmed, boiled, lean ham, the onion, the celery slice, and half of the butter together for 10 minutes.
2
Add the tomatoes
Add the cut-up tomatoes and continue cooking for 20 minutes. Strain and press through to a tomato purée.
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
Season
Add the finely chopped parsley and season with salt and pepper.
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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Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

1914 (proofread, p. 39) → Modernised~78% of the text changedremovedadded

2 ~~l. kjøtkraft~~ l kjøttkraft. 60 ~~gr.~~ g kokt mager skinke (avskåret, gjerne rester). 1 stk liten ~~løk~~ løk. 1 skive ~~selleri~~ sellerirot. 80 ~~gr.~~ g smør (halvparten til kokingen, halvparten til jevningen). 50 ~~gr. hvetemel~~ g hvetemel. 1 ~~kg.~~ kg tomater ~~salt pepper~~ (oppskåret). 1 ~~spiseske~~ ss finhakket persille. ~~Den avskaarne,~~ salt (etter smak). pepper (etter smak). La den avskårne, kokte, magre ~~skinke, løk, selleri~~ skinken, løken, selleriskiven og halvparten av ~~smørret koker~~ smøret koke sammen i 10 ~~minutter; tilsættes~~ minutter.. Legg i de ~~opskaarne tomater, koker~~ oppskårne tomatene og kok videre i 20 ~~minutter; siles. — Resten~~ minutter. Sil av ~~smørret smeltes, irøres melet, spædes~~ og press gjennom til en tomatpuré.. Smelt resten av smøret, rør inn melet og spe med ~~kraften~~ kjøttkraften og ~~tomatpuréen, koker~~ tomatpuréen. La suppen koke i 5 ~~minutter. Tilsættes~~ minutter.. Tilsett den finhakkede persillen og ~~salt, pepper efter smak. I suppen serveres~~ smak til med salt og pepper.. Server aspargestopper, eggeboller eller ~~smaa vandbakkelser.~~ små vannbakkels i suppen.

Note on Modernised

Mål og enheter er modernisert (spiseskje, gram, liter). Fremgangsmåten er delt i nummererte trinn; ellers uendret.

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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.

Equipment for this dish

Cast-iron cookware set →Cast iron handles long, slow simmering – just what soups and stocks need.Engrospris.no

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