How long does the soup take?

About 20 minutes. Butter and flour are stirred into a roux, thinned gradually with 1 1/2 l fish stock, and brought to a boil while stirring constantly before being lifted off the heat and the rest added.

Can I use sweet cream instead of sour?

Yes. The recipe specifies 2 dl sour or sweet cream. The cream is added after the soup has been taken off the heat, so it doesn't curdle.

What can replace the fish balls?

Henriette Schønberg Erken states that carrots and pickled purslane can be used instead of fish balls. Chives are sprinkled over at the end.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 45. It is calculated for 6 servings.

Fish Soup with Cream

Name: Fish Soup with Cream
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 1.5 l fish stock; 50 g butter; 50 g wheat flour; 2 dl cream (sour or sweet); chives (finely snipped); fish balls (or carrots and pickled purslane); salt (to taste)

Light fish soup from Erken 1914: a white butter roux thinned with fish stock and cream, with chives and fish balls added.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 45 (falt i det fri)

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About the dish

A simple, light fish soup from the soup chapter of "Stor kokebok" (1914). The original mentions both fish stock and milk in the method, while the ingredient list gives cream – a typical variation in Erken's soups.

How to make it

1
Make the roux
Stir the butter and flour together in a pot without browning.
2
Thin
Thin little by little with the fish stock and cream, and bring the soup to a boil while stirring constantly.
3
Finish
Lift the pot off the heat and add the chives and fish balls. Season with salt.
4
Variation
Boiled carrots and pickled purslane can be used instead of fish balls.

Changes from the original

Measurements converted to dl. The method's "the milk" is interpreted as the cream in the ingredient list. Chives and salt are included as "the rest."

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

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Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

1914 (proofread, p. 45) → 1949 (proofread, p. 55)~56% of the text changedremovedadded

~~1 1/2~~ 1½ l. fiskekraft 1¼ l. melk 50 gr. smør 50 gr. hvetemel 2 del. sur eller søt fløte ~~græsløk~~ gressløk fiskeboller. Smør og mel røres ~~sammen, spædes~~ sammen spes litt efter litt med fiskekraften og melken, ~~faar~~ får et ~~opkok under stadig omrøren. Løftes av ilden og tilsættes det øvrige. Gulerøtter og syltet portulak kan brukes istedenfor fiskeboller.~~ opkok.

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Frequently asked questions

How long does the soup take?: About 20 minutes. Butter and flour are stirred into a roux, thinned gradually with 1 1/2 l fish stock, and brought to a boil while stirring constantly before being lifted off the heat and the rest added.
Can I use sweet cream instead of sour?: Yes. The recipe specifies 2 dl sour or sweet cream. The cream is added after the soup has been taken off the heat, so it doesn't curdle.
What can replace the fish balls?: Henriette Schønberg Erken states that carrots and pickled purslane can be used instead of fish balls. Chives are sprinkled over at the end.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 45. It is calculated for 6 servings.

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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