What stock is used in the poultry soup?

The recipe uses 2 liters of poultry stock, that is, stock cooked from poultry/game (leftover carcass, bones and trimmings). The stock is thinned into a browned butter-and-flour roux of 50 g butter and 50 g wheat flour.

How long should the soup cook?

The soup itself simmers for half an hour after the stock is thinned into the brown roux. Total time with preparation is about an hour.

How are the apples, prunes and roots prepared?

The 100 g prunes, 4 apples and roots (2 carrots and 2 white roots) are cooked tender separately, cut up neatly and added to the soup only when it is finished, so they hold their shape.

Which spices and flavorings are used?

Vinegar, sugar, salt and clove – to taste. The soup thus gets a sweet-sour character, and 1/4 liter of milk gives it a slightly rounder flavor.

Poultry Soup

Brown poultry soup from Erken 1914: a brown butter roux thinned with poultry stock and milk, served with separately cooked apples, prunes, carrot and parsley root, seasoned with vinegar, sugar and clove.

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

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About the dish

A brown soup cooked from poultry stock (hen or game), typical of how Erken made use of the leftovers after a roast fowl. Fruit and roots are cooked separately and added at the end.

How to make it

1
Brown the roux
Brown butter and flour together in a pot.
2
Thin and cook
Thin with the poultry stock and milk little by little, and let the soup simmer for half an hour.
3
Fruit and roots
Cook the apples, prunes and roots tender separately.
4
Assemble
Cut the fruit and roots up neatly and add them to the finished soup.
5
Season
Season with vinegar, sugar, salt and clove.

Changes from the original

Measures converted to dl. "White roots" are interpreted as parsley root/parsnip. The milk in the ingredient list is thinned in together with the stock.

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Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 45) → 1949 (korrekturlest, s. 57)~28% av teksten endretfjernetlagt til

2 l. fuglekraft 50 gr. smør 50 gr. hvetemel 100 gr. svisker 4 epler ~~1/4 l. melk~~ eddik sukker salt nellik 2 gulerøtter 2 hvite røtter. Smør og mel brunes sammen, ~~spædes~~ spedes med kraften; ~~smaakoker 1/2~~ småkoker ¾ time. Epler, svisker og røtter kokes møre for sig selv; deles pent op opp og ~~haves~~ hæles i ~~suppen, naar~~ suppen når den er ~~færdig.~~ ferdig. Krydderier efter smak.

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Frequently asked questions

What stock is used in the poultry soup?: The recipe uses 2 liters of poultry stock, that is, stock cooked from poultry/game (leftover carcass, bones and trimmings). The stock is thinned into a browned butter-and-flour roux of 50 g butter and 50 g wheat flour.
How long should the soup cook?: The soup itself simmers for half an hour after the stock is thinned into the brown roux. Total time with preparation is about an hour.
How are the apples, prunes and roots prepared?: The 100 g prunes, 4 apples and roots (2 carrots and 2 white roots) are cooked tender separately, cut up neatly and added to the soup only when it is finished, so they hold their shape.
Which spices and flavorings are used?: Vinegar, sugar, salt and clove – to taste. The soup thus gets a sweet-sour character, and 1/4 liter of milk gives it a slightly rounder flavor.

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