Why is the soup strained at the end?

The roots are used to give flavour and are cooked tender, but the soup is strained to become clear before the sherry and cayenne are added just before serving.

What is a pinch of cayenne?

A pinch is the small amount of spice that fits on the tip of a knife's edge – that is, a little pinch of cayenne pepper.

Hunter's Soup

Name: Hunter's Soup
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 50 g butter; 1 pcs small onion (finely chopped); 35 g wheat flour; 2.5 l meat stock; 1 slice swede; 1 slice celery; 1 pcs carrot; 1 pcs parsley root; 1 pinch cayenne pepper; 0.5 dl sherry

Norwegian browned stock soup (1900): half-browned butter and onion thickened with a roux and meat stock, cooked with swede, celery, carrot and parsley root, strained and seasoned with sherry and cayenne.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 114 (falt i det fri)

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About the dish

Jegersuppe er en brunet, jevnet kraftsuppe med rotgrønnsaker, avrundet med sherry og et hint cayenne. Oppskriften stammer fra Erken og Caroline Steens «Kogebog for skole og hjem» (1900), der «Jæger suppe» står skrevet i to ord.

How to make it

1
Brown butter and onion
Half-brown the butter together with the finely chopped onion.
2
Thicken the soup
Stir in the flour and thin little by little with the meat stock, whisking well into a smooth soup.
3
Cook with the roots
Clean and cut up the swede, celery, carrot and parsley root, and add them to the soup. Cook until the roots are tender.
4
Strain and season
Strain the soup and season with sherry and cayenne pepper.

Changes from the original

Priser og desilitermål (dcl.) er omregnet til desiliter og priser utelatt. «Knivsod» er beholdt som knivsodd. Metoden er bevart; suppen siles før servering slik originalen angir.

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Frequently asked questions

Why is the soup strained at the end?: The roots are used to give flavour and are cooked tender, but the soup is strained to become clear before the sherry and cayenne are added just before serving.
What is a pinch of cayenne?: A pinch is the small amount of spice that fits on the tip of a knife's edge – that is, a little pinch of cayenne pepper.

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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