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.

Queen's Soup (dronningsuppe)

Name: Queen's Soup (dronningsuppe)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 100 g sago; 1 l meat stock (plus more for thinning); 1 l water; 1 bunch parsley, celery and chervil (tied together); 4 tbsp thick tomato purée; 4 tbsp celeriac (cut into small triangles); 1 tbsp butter (for stewing the celeriac); salt (to taste)

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
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
Stew the celeriac
Cut celeriac into small triangles, stew it in butter and finish cooking it in a little meat stock.
3
Finish the soup
Pour the soup into another pot, remove the herb bundle and add the tomato purée and the stewed celeriac.
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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Clean, minimally processed groceries matched to the ingredients — approximate prices.

Smør
- Lurpak Dansk Smør 200 gLurpakca. kr 30,80 · Oda
- Hodne Søren Så Godt Smør 250gHODNE SØRENca. kr 67,90 · Coop

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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. 43) → Modernised~84% of the text changedremovedadded

100 ~~gr. sagogryn salt~~ g sagogryn. 1 ~~1. kjøtkraft~~ l kjøttkraft (pluss mer til å spe med). 1 ~~1. vand persille~~ l vann. 1 bunt persille, selleri ~~kjørvel. Grynene sættes~~ og kjørvel (bundet sammen). 4 ss tykk tomatpuré. 4 ss sellerirot (skåret i små trekanter). 1 ss smør (til å stuve sellerien i). salt (etter smak). Sett sagogrynene over ~~ilden~~ med ~~kraften, vandet~~ kjøttkraften, vannet og en ~~bundt~~ bunt persille, selleri og ~~kjørvel, smaatrækker~~ kjørvel. La suppen småtrekke i 1 ~~time,~~ time og skum ~~ofte for at faa~~ den ofte, så den blir klar.. Skjær sellerirot i små trekanter, stuv den i smør og kok den ferdig i litt kjøttkraft.. Hell suppen ~~klar. Suppen heldes~~ over i en ~~anden gryte~~ annen kjele, ta ut urtebunten og ~~tilsættes 4 spiseskeer tyk~~ tilsett tomatpuré ~~samt 4 spiseskeer selleri, skaaret i smaa trekanter, stuet i smør~~ og ~~kokt færdig i kjøtkraft.~~ den stuede sellerien.. Salt ~~efter smak~~ etter smak, og ~~ta det grønne væk. Spæd~~ spe med ~~kjøtkraft,~~ mer kjøttkraft om suppen er for ~~tyk.~~ tykk.

Note on Modernised

Mål er omregnet til moderne enheter, urter er angitt som en bunt, og tomatpuré og stuet selleri (som i originalen nevnes i fremgangsmåten) er ført opp i ingredienslisten. Fremgangsmåten er delt i nummererte trinn.

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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.

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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