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.

Vegetable Soup

Name: Vegetable Soup
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 8 servings
Cuisine: Norwegian
Ingredients: 0.5 l dried peas; 100 g butter (half in the cooking, the rest for the thickening); 40 g wheat flour; 3 l boiling water; 1 pcs celeriac; 1 pcs carrot; 1 pcs parsley root; 2 pcs leek; 1 pcs bouquet garni (bundle of soup herbs); salt (to taste); sugar (to taste); finely chopped parsley

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
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
Press the soup
Press the soup through a colander. Set aside some of the peas to be served whole in the soup.
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
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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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1949 (proofread, p. 58)~78% of the text changedremovedadded

~~0,5 l tørkede erter.~~ ½ l. erter 100 g gr. smør ~~(halvparten i kokingen, resten til jevningen).~~ 40 ~~g hvetemel.~~ gr. hvetemel 3 l l. kokende ~~vann.~~ vann 1 ~~stk sellerirot.~~ sellerirot 1 ~~stk gulrot.~~ gulerot 1 ~~stk persillerot.~~ persillerot 2 ~~stk purre.~~ purrer 1 ~~stk suppevisk (bunt av suppeurter). salt (etter smak). sukker (etter smak). finhakket persille. Sett de~~ suppevisk. De rensede ~~ertene, de finskårne røttene~~ erter og ~~purren~~ finskårne røtter samt suppevisken settes over varmen med ~~det kokende~~ vannet og halvparten av ~~smøret. La det koke~~ smøret, koker til alt er ~~mørt.. Press suppen gjennom dørslag. Ta fra~~ mørt, presses gjennem dørslag; en del ~~av ertene til~~ erter tas fra for å serveres ~~hele~~ i ~~suppen.. Gi suppen~~ suppen. — Suppen gis igjen et ~~nytt oppkok og visp inn~~ opkok, ivispes resten av smøret og melet, som er eltet ~~sammen med melet. La den koke i~~ sammen, koker 10 ~~minutter.. Tilsett~~ minutter. Tilsettes salt og sukker ~~etter~~ efter smak ~~samt finhakket persille,~~ og ~~legg de frasatte ertene i suppen.~~ finhaket persille. Ertebelgene (ca. 200 belger) benyttes til ertebelgsuppe.

Note on Modernised

Mål er modernisert (liter/gram). Salt, sukker og persille er ført opp i ingredienslisten selv om de bare nevnes i fremgangsmåten. «Suppevisk» er beholdt, med merknad om at det er en bunt suppeurter.

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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.

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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