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Fish Soup

Fish stock is reduced by half and thickened with egg yolk and whipped cream; flourless fish balls are placed in the soup.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 670 (falt i det fri)

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About the dish

A nourishing, flourless fish soup for the sick; the fish balls are made without flour and thinned with fish stock so the dish becomes easy to digest.

How to make it

  1. 1

    Reduce the stock

    Reduce 1 liter of fish stock by half.

  2. 2

    Thicken

    Whisk the egg yolk well together with 1 1/4 dl stiffly whipped heavy cream and stir the thickening into the hot stock without letting it boil.

  3. 3

    Serve

    Season with salt and place fish balls without flour, thinned with fish stock, in the soup.

Changes from the original

"Del." interpreted as deciliters. Egg yolk and cream for thickening are listed as separate ingredients, since the original's ingredient list is incomplete.

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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. 670) → 1949 (korrekturlest, s. 56)~93% av teksten endretfjernetlagt til
1 l. fiskekraft 50 gr. smør 50 gr. hvetemel 1/4 1. tomatpuré 2 del. kremfløte salt 1 l. 1. fiskekraft kokes ind til det halve, tilsættes 2 gulerøtter 1 eggeblomme, som er vispet godt sammen med sellerirot små fiskeboller 1 1/4 del. stivvispet kremfløte. Fiskeboller uten mel spiseskje finhakket persille. De rensede røtter skjæres i tynne skiver, brunes lett i smøret; melet drysses på, irøres tomatpuréen, persillen og spædet med fiskekraft haves paa fiskekraften. Småkoker i 20 minutter. Suppen gnis gjennem dørslag og gis igjen et opkok. Fiskebollene serveres i suppen.

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Frequently asked questions

What is the purpose of this fish soup?
It belongs to the chapter "Care of the sick and invalid food" in Stor kokebok (1914, p. 670) and is intended as light, nourishing food for the sick.
How is the soup prepared?
1 liter of fish stock is reduced by half. Then 1 egg yolk, whisked well together with 1 1/4 dl stiffly whipped heavy cream, is stirred in. Estimated time is about 50 minutes for 4 servings.
What is served in the soup?
Fish balls without flour, thinned with fish stock, are placed in the soup.
Why are egg and cream added last?
The egg yolk and the stiffly whipped heavy cream give the soup body and mildness. The soup should not boil hard after the egg is added, so that it does not curdle.

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