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Queen's Soup (dronningsuppe)

Queen's soup (dronningsuppe) from Erken 1914: 100 g sago steeps for an hour in 1 l meat stock and 1 l water with a bundle of parsley, celery and chervil, skimmed clear, and finished with 4 tbsp thick tomato purée and 4 tbsp celeriac stewed in butter and cooked in stock; seasoned with salt and thinned with stock.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 43 (falt i det fri)

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About the dish

A light grain soup with tomato and celery from the soup chapter of "Stor kokebok" (1914).

How to make it

  1. 1

    Cook the grains

    Put the sago on with the meat stock, the water and a bundle of parsley, celery and chervil. Let the soup steep gently for 1 hour and skim it often, so it becomes clear.

  2. 2

    Stew the celeriac

    Cut celeriac into small triangles, stew it in butter and finish cooking it in a little meat stock.

  3. 3

    Finish the soup

    Pour the soup into another pot, remove the herb bundle and add the tomato purée and the stewed celeriac.

  4. 4

    Season to taste

    Season with salt to taste, and thin with more meat stock if the soup is too thick.

Changes from the original

Measures are converted to modern units, the herbs are given as a bundle, and the tomato purée and stewed celery (which the original mentions in the method) are listed in the ingredient list. The method is 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. 43) → 1949 (korrekturlest, s. 55)~49% av teksten endretfjernetlagt til
100 gr. sagogryn salt 1 1. kjøtkraft 1½ l. kjøttkraft 1 1. vand l. vann persille selleri kjørvel. Grynene sættes settes over ilden varmen med kraften, vandet vannet og en bundt bunt persille, selleri og kjørvel, smaatrækker småtrekker i 1 time, skum ofte for at faa å få suppen klar. Suppen heldes helles over i en anden annen gryte og tilsættes tilsettes 4 spiseskeer tyk spiseskjeer tykk tomatpuré samt 4 spiseskeer spiseskjeer selleri, skaaret skåret i smaa små trekanter, stuet i smør og kokt færdig ferdig i kjøtkraft. kjøttkraft. Salt efter smak og ta det grønne væk. Spæd vekk. Spe med kjøtkraft, kjøttkraft, om suppen er for tyk. tykk.

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Frequently asked questions

How long should the soup cook?
The sago steeps slowly in the meat stock and water for 1 hour together with a bundle of parsley, celery and chervil. Allow around 80 minutes in total including preparation.
How do I get the soup clear?
Skim it often while it steeps. Then the soup is poured into another pot before the tomato purée and celeriac are added, and the herb bundle (the greens) is removed.
What is added at the end?
4 tablespoons of thick tomato purée and 4 tablespoons of celeriac cut into small triangles, stewed in butter and finished in meat stock. Salt to taste, and thin with more meat stock if the soup is too thick.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 43. It is intended for 4 servings.

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