Why is the kale blanched first?

A quick boil softens the tough leaves, tempers bitterness and preserves the green colour. Afterwards the water is squeezed out so the soup does not become thin.

What are «forlorne egg»?

«Forlorne egg» is an older term for poached eggs – eggs gently cooked without their shell in water, added to the soup when serving.

Kale soup

Name: Kale soup
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 8 servings
Cuisine: Norwegian
Ingredients: 400 g kale (without coarse stalks); 50 g butter; 35 g wheat flour; 2.5 l meat stock

Kale soup from 1900: kale is blanched, squeezed dry and finely chopped, then boiled in a light butter-thickened meat stock (10 min roux + 5 min with kale). Often served with meatballs, potato croquettes or poached eggs. About 8 servings.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 111 (falt i det fri)

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About the dish

Grønnkålsuppe fra «Kogebog for skole og hjem» (1900) av Schønberg Erken og Caroline Steen. Grønnkål forvelles, hakkes fint og kokes i en lys smørjevnet kjøttkraft. Grønnkål var en hardfør, næringsrik vinterkål, og suppen er et godt eksempel på hvordan den ble utnyttet i norsk husholdning.

How to make it

1
Blanch the kale
Strip the kale off the stalks and give it a boil in boiling water. Take it out, squeeze the water out well and chop the kale very finely.
2
Make the roux
Melt the butter, stir in the flour and thin little by little with the meat stock. Let the soup simmer for 10 minutes.
3
Add the kale
Add the chopped kale to the soup and let it boil for another 5 minutes.
4
Serve
The soup can be served with small meatballs, potato croquettes or poached eggs.

Changes from the original

Priser fjernet. «Grønkaal» tallfestet til ca. 400 g grønnkål. «Forlorne æg» forklart som pocherte egg, «potetesrouletter» modernisert til potetruletter. 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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Frequently asked questions

Why is the kale blanched first?: A quick boil softens the tough leaves, tempers bitterness and preserves the green colour. Afterwards the water is squeezed out so the soup does not become thin.
What are «forlorne egg»?: «Forlorne egg» is an older term for poached eggs – eggs gently cooked without their shell in water, added to the soup when serving.

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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