What are Jerusalem artichokes, and can I use something else?

Jerusalem artichokes are the tubers that give the soup its name. Here they are used together with potatoes, onion, leek and celery. The recipe builds on the Jerusalem artichokes' sweetish flavor, so a substitute gives a different soup – but the amount can be adjusted toward potatoes if you get little Jerusalem artichoke.

What is meant by "second boiling" meat stock?

It is stock cooked again on the same bones/meat scraps, that is, a weaker stock than the first. Here 3 liters are used for 8 servings. If you only have strong stock, it can be thinned with water.

How do I keep the egg yolk from splitting?

Stir egg yolk and cream together in the tureen first, and pour the boiling soup over while whisking hard. The soup should not boil after the liaison is added.

What is the soup served with?

With fried bread (bread croutons fried in butter), as Schønberg Erken recommends in the Grand Cookbook of 1914.

Jerusalem Artichoke Soup

Name: Jerusalem Artichoke Soup
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: Norwegian
Ingredients: 1 pcs onion (large); 3 pcs leek; 1 pcs celeriac; 1 l Jerusalem artichokes (cleaned, measured in liters); 1 l potatoes (peeled, measured in liters); 3 l meat stock (thin stock, "second boiling"); 1 pcs egg yolk; 1 tbsp cream; 40 g butter

Jerusalem artichoke soup (Jerusalemssuppe) from Erken's Grand Cookbook (1914): onion, leek, celeriac, Jerusalem artichokes and potatoes are lightly browned in butter, cooked tender in thin meat stock, pressed through a sieve and liaisoned with egg yolk and cream in the tureen. Served with fried bread.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 48 (falt i det fri)

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About the dish

A classic Jerusalem artichoke soup from the soup chapter of "Stor kokebok" (1914), made with "second boiling" meat stock and liaisoned with egg yolk and cream in the soup tureen. Served with fried bread (croutons).

How to make it

1
Clean and cut
Clean and finely cut the onion, leek and celeriac. Clean the Jerusalem artichokes and peel the potatoes, and cut them up.
2
Brown in butter
Lightly brown the butter in a large pot and let the vegetables, Jerusalem artichokes and potatoes brown along with it.
3
Cook tender
Pour in the meat stock and cook until the root vegetables are completely tender.
4
Strain
Press the soup through a colander or ricer, pour it back into the pot, give it a boil and season with salt.
5
Liaison
Stir together egg yolk and cream in the soup tureen, and whisk the boiling soup vigorously into it.
6
Serving
Serve the soup with fried bread (croutons).

Changes from the original

Measures converted to modern units, "second boiling meat stock" explained as thin stock from a second boiling. The liaison in the tureen is described step by step, and fried bread is described as croutons. The language of the steps is modernized; the transcription retains the 1914 spelling.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 48) → 1949 (korrekturlest, s. 59)~37% av teksten endretfjernetlagt til

1 stor løk 3 purrer 1 selleri 1 1/2 l. jordskokker 1 1/2 l. poteter 3 l. ~~kjøtkraft (anden~~ kjøttkraft (annen gangs) 1 ~~eggeblomme~~ eggeplomme 1 ~~spiseske~~ spiseskje fløte 40 gr. smør. Den rensede, ~~finskaarne~~ finskårne løk, purre, de ~~rensede finskaarne~~ rensede, finskårne røtter og poteter brunes i det ~~let~~ lett brunede smør, ~~paaheldes~~ påhelles kraften, ~~koker,~~ koker til ~~røtterne~~ røttene er møre, presses gjennem dørslag eller presse, ~~haves~~ has tilbake i gryten, ~~gives~~ gis et opkok, ~~tilsættes~~ tilsettes salt efter smak. ~~Eggeblommen~~ Eggeplommen og fløten røres sammen i terrinen, og heri ~~haves~~ has under sterk visping den kokende suppe. Suppen serveres med ~~stekt brød.~~ stekte brødterninger.

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Frequently asked questions

What are Jerusalem artichokes, and can I use something else?: Jerusalem artichokes are the tubers that give the soup its name. Here they are used together with potatoes, onion, leek and celery. The recipe builds on the Jerusalem artichokes' sweetish flavor, so a substitute gives a different soup – but the amount can be adjusted toward potatoes if you get little Jerusalem artichoke.
What is meant by "second boiling" meat stock?: It is stock cooked again on the same bones/meat scraps, that is, a weaker stock than the first. Here 3 liters are used for 8 servings. If you only have strong stock, it can be thinned with water.
How do I keep the egg yolk from splitting?: Stir egg yolk and cream together in the tureen first, and pour the boiling soup over while whisking hard. The soup should not boil after the liaison is added.
What is the soup served with?: With fried bread (bread croutons fried in butter), as Schønberg Erken recommends in the Grand Cookbook of 1914.

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