What is the difference between Fish soup I and II?

Fish soup I is thickened with a cold milk-and-flour mixture, while Fish soup II is built on a warm butter roux of melted butter and flour. The latter is therefore fuller.

Can I use ordinary cream instead of soured?

Yes, but the tart freshness disappears. Add a little lemon juice to restore the balance.

Fish Soup II

Name: Fish Soup II
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 l fish stock; 5 dl milk; 1 dl sour cream (cultured soured cream); 1 handful chives (finely snipped)

Fish soup II from 1900: a butter roux of butter and flour thinned with fish stock, brought to the boil, milk added and boiled again, finished with whisked soured cream and chives. Good with fish balls or vegetables. 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 andre fiskesuppen i Erken og Steens «Kogebog for skole og hjem» (1900). Til forskjell fra Fiskesuppe I bygges denne på en smørjevning (smør og mel) før melk og syrnet fløte tilsettes – en rundere og fyldigere variant av den lyse fiskesuppen.

How to make it

1
Make a light roux
Melt the butter, stir in the flour and thin little by little with the fish stock. Bring to the boil.
2
Add milk
Stir in the milk and let the soup come back to the boil.
3
Finish
Take the pot off the heat and stir in the whisked soured cream and the washed, finely snipped chives.
4
Serve
Fish balls or vegetables in the soup go well for serving.

Changes from the original

Priser fjernet. «½ l. melk» som 5 dl, «1 dcl. sur fløde» som 1 dl seterrømme. «Græsløg» til gressløk. Fremgangsmåten beholdt tro mot 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

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Frequently asked questions

What is the difference between Fish soup I and II?: Fish soup I is thickened with a cold milk-and-flour mixture, while Fish soup II is built on a warm butter roux of melted butter and flour. The latter is therefore fuller.
Can I use ordinary cream instead of soured?: Yes, but the tart freshness disappears. Add a little lemon juice to restore the balance.

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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