Hamburg soup (Hamburgersuppe) from Erken 1914: a light brown butter-and-flour roux made in a cast-iron pot or the oven, thinned with 2 liters of meat stock and simmered 15 minutes. Served with cut-up boiled cauliflower, celery root, and parsley root.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 47 (falt i det fri)
A simple brown-roux stock soup from the soup chapter of "Stor kokebok" (1914). The light brown roux is made patiently in a cast-iron pot or the oven, and boiled vegetables are added at serving.
Brown the roux
Mix the butter and flour together well in a cast-iron pot and set it over low heat or into a moderately hot oven. Stir now and then. The roux is done when it has taken on a light brown color.
Thin with stock
Thin with the stock a little at a time while stirring, and let the soup simmer for 15 minutes.
Vegetables
Boil the cauliflower, celery, and parsley roots until tender, cut them up, and add them to the soup at serving.
Measurements converted to modern units. "A quarter hour" is written as 15 minutes. It is specified that the vegetables are boiled tender separately, as the original assumes.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Smør
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