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Pea Pod Soup

Erken's pea pod soup (1914): pea pods and root vegetables are simmered into a stock in 2.5 l salted water, the stock is thickened with a butter-and-flour roux, and the root vegetables and parsley are returned. Seasoned with salt, pepper and optionally thyme.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 44 (falt i det fri)

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About the dish

A soup made from pea pods — a typical thrift soup from Erken's day, in which the pods of fresh peas were put to use instead of thrown away.

How to make it

  1. 1

    Cook the pods

    Wash the pea pods, cut them up and put them into the cold, salted water.

  2. 2

    Add the roots

    When it comes to a boil, skim the soup. Then add the cleaned root vegetables.

  3. 3

    Draw the stock

    Let the soup boil for 1 hour, then strain it. Cut the root vegetables up neatly and set them aside.

  4. 4

    Thicken the soup

    Stir butter and flour together, thin with the stock and let it simmer for 1/2 hour.

  5. 5

    Finish

    Add the root vegetables and the finely chopped parsley, and season with salt and pepper. A little thyme may be added.

Changes from the original

Quantities are given in modern units (liters, grams, tablespoons). The method is divided into numbered steps, otherwise unchanged.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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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. 44) → 1949 (korrekturlest, s. 55)~38% av teksten endretfjernetlagt til
Ca. 200 ertebelger 1 purre 1 sellerirot 1 persillerot gulerøtter 50 gr. smør 50 gr. hvetemel 1 spiseske spiseskje finhakket persille 2 1/2 2½ l. vand vann salt pepper. Ertebelgene vaskes, skjæres op og sættes settes over ilden varmen i det kolde, saltede vand. Naar vann. Når det koker op og er skummet, haves has de rensede røtter i. Koker 1 time, siles. Rotterne Røttene skjæres pent op. Smørret Smøret og melet røres sammen og spædes spes med kraften, smaakoker 1/2 småkoker ¾ time. Rotterne Røttene og den finhakkede persille samt salt og pepper efter smak haves has i. Som krydderi kan tilsættes timian, om man liker det.

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Frequently asked questions

What is pea pod soup made of?
From about 200 pea pods (the empty shells), leek, celeriac and parsley root, boiled in 2 1/2 liters of salted water. The soup is thickened with a roux of 50 g butter and 50 g wheat flour, and seasoned with salt, pepper and a tablespoon of finely chopped parsley.
How long does it take?
The pods and roots boil for 1 hour, then the stock is strained and the butter thickening simmers for 1/2 hour – about 1 hour and 45 minutes in all. The recipe makes 5 servings.
Can I season the soup differently?
Yes, Schønberg Erken notes that you may add thyme as a seasoning if you like. Otherwise it is just salt, pepper and parsley.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 44.

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