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Gold Soup

Gold Soup ("gullsuppe") from Erken's Stor kokebok 1914: a clear, egg-enriched consommé where meat stock is cooked with half-browned butter, onion, pepper, cayenne and root vegetables, thickened with a butter-and-flour roux and finished by tempering egg yolks into stock. Seasoned with sherry and served with small meatballs or asparagus. It is named for the golden color the yolks and half-browned butter give it.

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

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About the dish

An egg-enriched "fine" soup from the soup chapter of Henriette Schønberg Erken's "Stor kokebok" (1914). The name comes from the golden color the egg yolks and the half-browned butter give it. Such egg-thickened stock soups were the first course of a fine dinner.

How to make it

  1. 1

    Brown butter and onion

    Half-brown 60 g of the butter together with the cut-up onion, pepper and cayenne.

  2. 2

    Cook out the vegetables

    Add the cleaned and cut-up roots (celeriac, rutabaga, carrot, parsley root) and pour in 1 liter of meat stock. Let it cook for half an hour, and strain the soup.

  3. 3

    Make the roux

    Wash the pot. Melt the rest of the butter, stir in the flour and thin with the strained soup. Bring it to a boil.

  4. 4

    Enrich with egg yolks

    Whisk the egg yolks together with the second liter of stock in another pot. Take it off the heat the moment it is about to boil, and whisk in the soup from the first pot.

  5. 5

    Serve

    Add the sherry and serve the soup with small meatballs or asparagus.

Changes from the original

Measurements are modernized (deciliters/liters/grams, knife's tip). The butter amount is given as a total (100 g), since the original's column is partly illegible in the source; 60 g is used for browning and the rest for the roux. "Kjøtkraft" = meat stock/broth.

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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 46) → Modernised~81% of the text changedremovedadded
100 gr. g smør (60 g til bruning, resten til jevningen). 50 gr. hvetemel g hvetemel. 2 l. kjøtkraft l kjøttkraft (deles i to porsjoner à 1 liter). 2 eggeblommer stk eggeplommer. 1 knivsod cayenne knivsspiss cayennepepper. 1 knivsod pepper knivsspiss pepper. 1 løk stk løk. 1 skive selleri sellerirot. 1 skive kaalrabi kålrabi. 2 gulerot persillerot stk gulrot. 1 del. stk persillerot. 1 dl sherry. små kjøttboller eller asparges (til å servere i suppen). Halvbrun 60 gr. smør halvbrunes g av smøret sammen med den oppdelte løken, pepper og cayenne, tilsættes cayenne.. Legg i de rensede røtter samt og oppdelte røttene (sellerirot, kålrabi, gulrot, persillerot) og spe med 1 liter kjøtkraft. Dette koker ½ kjøttkraft. La det koke i en halv time, suppen siles. Gryten gjøres ren, og sil suppen.. Vask gryten. Smelt resten av smørret haves i og smeltes, irøres smøret, rør inn melet og tilsættes spe med den silte suppe, gives suppen. Gi det et opkok. I oppkok.. Visp eggeplommene sammen med den andre literen kraft i en anden gryte vispes eggeblommerne og annen gryte. Ta den anden liter kraft, avtages, idet det skal av varmen straks den er i ferd med å koke, og ivispes visp inn suppen fra den første gryte. Tilsættes vinen, smaa kjøtboller gryten.. Tilsett sherryen og server suppen med små kjøttboller eller asparges.

Note on Modernised

Mål er modernisert (desiliter/liter/gram, knivsodd → knivsspiss). Smørmengden er oppgitt samlet (100 g), da originalens kolonne er delvis uleselig i kilden; 60 g brukes til bruning, resten til jevningen. «Kjøtkraft» = kjøttkraft/buljong.

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Frequently asked questions

How long should the soup cook?
The root vegetables, onion and seasoning are sweated in butter and cooked with 1 liter of meat stock for half an hour. Then the soup is strained, thickened with butter and flour and brought to a boil. Reckon about an hour in total.
How do I keep the egg yolks from curdling?
The egg and stock are whisked in a separate pot and taken off the heat just as it begins to boil. Then the finished, thickened soup from the first pot is whisked in. The soup must not come to a rolling boil once the egg yolks have been added.
What is added to the soup at the end?
1 deciliter of sherry plus small meatballs or asparagus. The seasoning is sparing: one knife's tip of cayenne and one knife's tip of pepper.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 46. It is listed as a clear soup and calculated for six servings.

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