What does the sherry do to the soup?

The sherry gives a round, nutty depth and a hint of sweetness that balances the brown roux and the heat from the cayenne. It is added at the end to preserve the aroma.

How hot does the soup get from one pinch of cayenne?

A «knivsodd» (pinch) is a small amount and gives only a mild heat. Adjust to taste, but add a little at a time – cayenne is strong.

Fish soup, brown IV

Name: Fish soup, brown IV
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 50 g butter; 50 g wheat flour; 2.5 l fish stock; 1 pinch cayenne pepper; 0.5 dl sherry

Fish soup, brown IV from 1900: a browned butter roux thinned with fish stock, simmered 10 min, seasoned off the heat with cayenne pepper and sherry. Often served with fish balls or boiled celeriac. About 6 servings.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 110 (falt i det fri)

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About the dish

Den fjerde og brune fiskesuppen i «Kogebog for skole og hjem» (1900). Her brunes smøret til en mørk jevning, og suppen får et selskapelig preg med cayennepepper og sherry. En variasjon som viser bredden i tidens fiskesupper – fra lyse og milde til brune og krydrede.

How to make it

1
Make a brown roux
Brown the butter well and stir in the flour.
2
Thin and simmer
Thin little by little with the fish stock and let the soup simmer for 10 minutes.
3
Season
Take the pot off the heat and add the cayenne pepper and sherry.
4
Serve
Fish balls or boiled celeriac can be served in the soup.

Changes from the original

Priser fjernet. «Cayenne» presisert som cayennepepper, «½ dcl. sherry» som 0,5 dl. «Knivsod» beholdt som knivsodd. Fremgangsmåten følger originalen.

In stores now

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.

From1900 Modernised

To1900 Modernised

Modernised → 1900 (proofread, p. 110)~90% of the text changedremovedadded

Fiskesuppe, brun IV. 50 ~~g smør.~~ gr. smør . . . . . . . . . kr. 0.10 50 ~~g hvetemel. 2,5 l fiskekraft.~~ » hvedemel . . . . . . . » 0.02 2½ l. fiskekraft 1 ~~knivsodd cayennepepper. 0,5 dl sherry. Brun smøret godt og rør inn melet.. Spe litt etter litt~~ knivsod cayenne . . . . . . . » 0.00¼ ½ dcl. sherry . . . . . . . » 0.08 kr. 0.20¼ Smørret brunes, irøres melet, spædes lidt efter lidt med ~~fiskekraften og la suppen småkoke i~~ fiskekraften, smaakoger 10 ~~minutter.. Ta gryten av varmen og tilsett cayennepepper~~ min., løftes af ilden, tilsættes cayenne og ~~sherry..~~ sherry. Fiskeboller eller ~~kokt~~ kogt selleri kan serveres i suppen.

Note on Modernised

Priser fjernet. «Cayenne» presisert som cayennepepper, «½ dcl. sherry» som 0,5 dl. «Knivsod» beholdt som knivsodd. Fremgangsmåten følger originalen.

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Frequently asked questions

What does the sherry do to the soup?: The sherry gives a round, nutty depth and a hint of sweetness that balances the brown roux and the heat from the cayenne. It is added at the end to preserve the aroma.
How hot does the soup get from one pinch of cayenne?: A «knivsodd» (pinch) is a small amount and gives only a mild heat. Adjust to taste, but add a little at a time – cayenne is strong.

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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