Carrot soup from Erken's Stor kokebok 1914: 8 large carrots are cooked whole, finely chopped and stirred into a roux of 50 g butter and 50 g flour, thinned with 2 liters of stock, cooked 10 minutes and finished with cooked split peas ("pilerter," hulled dried peas), parsley and salt.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 46 (falt i det fri)
A simple, everyday vegetable soup from the soup chapter of "Stor kokebok" (1914). The carrots are cooked whole to preserve the flavor, chopped and stirred into a butter roux. The split peas (hulled dried peas) give the soup extra body.
Cook the carrots
Brush the carrots and cook them whole; put them into cold water. Take them out when cooked, scrape them and chop them finely.
Make a roux
Melt the butter, stir in the flour and the carrot mixture and thin with the stock. Let the soup simmer for 10 minutes.
Finish
Put the cooked peas and the finely chopped parsley into the soup, and salt to taste.
Measurements are modernized (grams, liters, tablespoon). "Pilerter" is kept, with a note that these are hulled dried peas that must be cooked through first. "Kraft" = meat or vegetable stock.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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