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Fish Soup with Cream

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. 1

    Make the roux

    Stir the butter and flour together in a pot without browning.

  2. 2

    Thin

    Thin little by little with the fish stock and cream, and bring the soup to a boil while stirring constantly.

  3. 3

    Finish

    Lift the pot off the heat and add the chives and fish balls. Season with salt.

  4. 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.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 45) → Modernisert~81% av teksten endretfjernetlagt til
1 1/2 l. fiskekraft 1,5 l fiskekraft. 50 gr. smør g smør. 50 gr. hvetemel g hvetemel. 2 del. sur eller søt dl fløte græsløk fiskeboller. Smør (sur eller søt). gressløk (finklippet). fiskeboller (eller gulrøtter og syltet portulakk). salt (etter smak). Rør smør og mel røres sammen, spædes sammen i en gryte uten å brune.. Spe litt efter etter litt med fiskekraften og melken, faar fløten, og la suppen få et opkok oppkok under stadig omrøren. Løftes omrøring.. Løft gryten av ilden varmen og tilsættes det øvrige. Gulerøtter tilsett gressløk og fiskeboller. Smak til med salt.. Kokte gulrøtter og syltet portulak portulakk kan brukes istedenfor i stedet for fiskeboller.

Note til Modernisert

Mål omregnet til dl. Fremgangsmåtens «melken» er tolket som fløten i ingredienslisten. Gressløk og salt er tatt inn som «det øvrige».

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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.

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