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Vegetable Soup

Vegetable soup from Erken's Stor kokebok 1914: ½ liter peas, celeriac, carrot, parsley root, and leek are boiled tender in 3 liters water with half of 100 g butter, pressed through a colander, thickened with the rest of the butter kneaded with 40 g flour, boiled 10 minutes, and seasoned with salt, sugar, and parsley.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 46 (falt i det fri)

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About the dish

Vegetable soup from the soup chapter in Henriette Schønberg Erken's "Stor kokebok" (1914). The soup is built on dried peas and root vegetables boiled tender and pressed through a colander, and thickened at the end with a butter-flour paste (beurre manié) of butter and flour.

How to make it

  1. 1

    Boil the peas and roots

    Put the cleaned peas, the finely cut roots and leek, and the bouquet garni on to cook with the boiling water and half of the butter. Let it boil until everything is tender.

  2. 2

    Press the soup

    Press the soup through a colander. Set aside some of the peas to be served whole in the soup.

  3. 3

    Thicken the soup

    Bring the soup back to a boil and whisk in the rest of the butter kneaded together with the flour. Let it boil for 10 minutes.

  4. 4

    Season to taste

    Add salt and sugar to taste along with finely chopped parsley, and put the reserved peas into the soup.

Changes from the original

Measures modernized (liter/gram). Salt, sugar, and parsley have been listed in the ingredients even though they are only mentioned in the method. "Suppevisk" is kept, with a note that it is a bundle of soup herbs.

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Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 46) → 1949 (korrekturlest, s. 58)~36% av teksten endretfjernetlagt til
½ l. erter 100 gr. smør 40 gr. hvetemel 3 l. kokende vand vann 1 sellerirot 1 gulerot 1 persillerot 2 purrer 1 suppevisk salt sukker finhakket persille. suppevisk. De rensede erter og finskaarne finskårne røtter samt suppevisken sættes settes over ilden varmen med vandet vannet og halvparten av smørret, koker, smøret, koker til alt er mørt, presses gjennem dørslag; en del erter tages tas fra for at å serveres i suppen. — Suppen gives gis igjen et opkok, ivispes resten av smørret smøret og melet, som er eltet sammen, koker 10 minutter. Tilsættes Tilsettes salt og sukker efter smak og finhakket finhaket persille. Ertebelgene (ca. 200 belger) benyttes til ertebelgsuppe.

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Frequently asked questions

How long does the soup take?
Figure on around 2 hours in all. Peas, root vegetables, and bouquet garni are boiled in 3 liters of water until everything is tender, and after the butter-flour mixture is whisked in, the soup boils another 10 minutes.
Which vegetables and roots go in the soup?
½ liter peas, 1 celeriac, 1 carrot, 1 parsley root, 2 leeks, and a bouquet garni. The root vegetables are cut finely before cooking. Finally it is seasoned with salt, sugar, and finely chopped parsley.
Why should some peas be set aside?
The soup is pressed through a colander, so some of the peas are set aside before pressing and served whole in the soup. The thickening is made of 100 g butter (half is cooked with it, the rest is kneaded together with 40 g wheat flour).
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 46. The stated quantity makes about 8 servings.

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