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)
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.
Brown the roux
Brown butter and flour together in a pot.
Thin and cook
Thin with the poultry stock and milk little by little, and let the soup simmer for half an hour.
Fruit and roots
Cook the apples, prunes and roots tender separately.
Assemble
Cut the fruit and roots up neatly and add them to the finished soup.
Season
Season with vinegar, sugar, salt and clove.
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.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Smør
Gulrot
Product data and prices via Kassalapp. Prices are updated daily and may vary.
Note on Modernised
Mål omregnet til dl. «Hvite røtter» er tolket som persillerot/pastinakk. Melken i ingredienslisten spes inn sammen med kraften.
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