How long must the sago cook?

The grains are rinsed and put into boiling bouillon, and simmer gently for 15–20 minutes until they are clear and transparent.

How do I thicken the soup without the egg splitting?

Whisk the egg yolk with 1 spoonful of cold bouillon, stir it into the boiling cream, and then whisk the soup into this. Serve at once – the soup must not boil after the egg is added.

What do I need for one serving?

20 g sago, 4 dl bouillon, 1 egg yolk, 2 tablespoons cream and salt. The recipe appears in Henriette Schønberg Erken's "Stor kokebok" (Grand Cookbook, 1914) under invalid food, p. 662.

Jenny Lind Soup II

Name: Jenny Lind Soup II
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 servings
Cuisine: Norwegian
Ingredients: 20 g sago; 4 dl stock (bouillon); 1 pcs egg yolk; 2 tbsp cream; salt (to taste)

Jenny Lind soup: sago is simmered tender in bouillon for 15–20 minutes and the soup is liaisoned with egg yolk and cream. A mild invalid soup for one serving.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 662 (falt i det fri)

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About the dish

The soup is named after the Swedish singer Jenny Lind and was a classic, mild stock soup that Erken recommends for invalids.

How to make it

1
Cook the sago
Rinse the sago and add it to the bouillon when it boils.
2
Simmer tender
Let the soup simmer gently for 15–20 minutes, until the grains are clear. Season with salt.
3
Liaison
Whisk the egg yolk with 1 spoonful of cold bouillon. Warm the cream to the boiling point, stir the egg mixture into the cream, and whisk in the hot soup.
4
Serve
Serve at once, without letting the soup come back to a boil.

Changes from the original

"del." is interpreted as deciliters. The language of the method is modernized in the steps, while the transcription retains the 1914 spelling.

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Frequently asked questions

How long must the sago cook?: The grains are rinsed and put into boiling bouillon, and simmer gently for 15–20 minutes until they are clear and transparent.
How do I thicken the soup without the egg splitting?: Whisk the egg yolk with 1 spoonful of cold bouillon, stir it into the boiling cream, and then whisk the soup into this. Serve at once – the soup must not boil after the egg is added.
What do I need for one serving?: 20 g sago, 4 dl bouillon, 1 egg yolk, 2 tablespoons cream and salt. The recipe appears in Henriette Schønberg Erken's "Stor kokebok" (Grand Cookbook, 1914) under invalid food, p. 662.

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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