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Green Pea Soup

Erken's green pea soup (1914): 1/2 kg dried green peas soaked for a day, boiled tender in 1 l water under a lid, thinned with 2 l fresh or salted stock into a smooth soup, diced carrots cooked in, and the soup finished with parsley, 50 g butter and salt. The peas may be pressed through a colander.

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

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About the dish

Green pea soup made from dried peas, cooked on stock and finished with butter and parsley. The soup sits alongside the yellow pea soup in Erken's soup chapter.

How to make it

  1. 1

    Soak the peas

    Wash the peas and put them in cold water for at least a full day.

  2. 2

    Boil the peas

    Put them on in 1 liter of fresh cold water and let them boil slowly under a lid until tender.

  3. 3

    Thin with stock

    Thin with the stock little by little and boil until the soup is smooth. If you like, the peas can be pressed through a colander.

  4. 4

    Cook with carrots

    Clean the carrots, cut them into small dice and let them cook along in the soup.

  5. 5

    Finish

    When the soup is done, add the finely chopped parsley and the butter. Season with salt.

Changes from the original

The quantities are given in modern units; "1/2 kg" is read out of the OCR's incomplete quantity indication. The method is divided into numbered steps.

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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 44) → Modernised~81% of the text changedremovedadded
1/2 kg. tørrede 0,5 kg tørkede grønne erter erter. 2 gulerøtter stk gulrøtter. 2 l. fersk eller salt l kraft (fersk eller salt). 1 spiseske ss finhakket persille persille. 1 l. vand l vann (kaldt). 50 gr. smør salt. Erterne vaskes g smør. salt (etter smak). Vask ertene og lægges legg dem i koldt vand mindst 1 døgn. Sættes kaldt vann i minst ett døgn.. Sett dem over ilden i 1 l. nyt koldt vand. Koker sagte liter nytt kaldt vann og la dem koke sakte under lok, lokk til de er møre; ispædes møre.. Spe kraften i litt efter litt, etter litt og koker, kok til de suppen er jevne. Røtterne renses, skjæres jevn. Ønsker man det, kan ertene presses gjennom et dørslag.. Rens gulrøttene, skjær dem i smaa små terninger og koker la dem koke med i suppen. Naar suppen.. Når suppen er færdigkokt, tilsættes ferdigkokt, tilsettes den finhakkede persille persillen og smørret. Salt efter smak. Vil man, kan man presse erterne gjennem dørslag. smøret. Smak til med salt.

Note on Modernised

Mengdene er oppgitt i moderne enheter; «1/2 kg» er lest ut av OCR-ens ufullstendige mengdeangivelse. Fremgangsmåten er delt i nummererte trinn.

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Frequently asked questions

Why must the dried peas be soaked so long?
The peas are washed and put in cold water for at least a day, so they swell up and turn tender during cooking. The cooking water is changed: they are put on the stove in 1 liter of fresh cold water.
How long does the soup take?
Count on around 2.5 hours in all (apart from soaking). The peas boil slowly under a lid until tender, then the stock is thinned in little by little until the soup is smooth.
Which stock should be used?
The recipe specifies 2 liters of fresh or salted stock, added gradually. Salt is added to taste – remember that salted stock means less salt is needed.
How do I get a smoother soup?
Henriette Schønberg Erken writes in "Stor kokebok" (1914) that you may, if desired, press the peas through a colander. The diced carrots, the finely chopped parsley and 50 g butter are added at the end.

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