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Jerusalem Artichoke Soup (sellerirot)

Erken's Jerusalem artichoke soup from 1914: Jerusalem artichokes and celeriac are boiled in water, pressed into a purée, thickened with butter and flour, and seasoned with cream, salt, and pepper.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 49 (falt i det fri)

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About the dish

One of the inexpensive, filling purée soups in Erken's soup chapter, where the Jerusalem artichoke was a common winter root vegetable in Norwegian kitchen gardens.

How to make it

  1. 1

    Cook the vegetables

    Wash the Jerusalem artichokes and celeriac and boil them until tender in the water.

  2. 2

    Clean and press

    Remove the Jerusalem artichokes and celeriac, clean them, and press them through a ricer or sieve. Return the purée to the cooking water.

  3. 3

    Thicken the soup

    Melt the butter, stir in the flour, and thin with a little of the soup to a smooth mixture. Stir this thickening into the soup and bring it to a boil.

  4. 4

    Finish

    Add the cream and season with salt and pepper. Heat through without boiling hard.

Changes from the original

The volume measure for Jerusalem artichokes has been estimated by weight, deciliters are used for the cream, and 'jevning' is explained as a roux in the method. 'Selleri' has been interpreted as celeriac.

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Tidsmaskin – hva endret seg?

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

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 49) → Modernisert~88% av teksten endretfjernetlagt til
1½ l. 800 g jordskokker (ca. 1½ liter). 2 l. vand l vann. 1 selleri stk sellerirot (liten). 50 gr. smør g smør. 50 gr. hvetemel g hvetemel. 2 del. fløte dl fløte. salt pepper. Jordskokkerne (etter smak). pepper (etter smak). Vask jordskokkene og sellerien kokes sellerirota og kok dem møre i vandet, renses vannet.. Ta opp jordskokkene og presses gjennem presse, tilsættes jevningen sellerien, rens dem og press dem gjennom presse eller sil. Ha puréen tilbake i kokevannet.. Smelt smøret, rør inn melet og spe med litt av smør suppen til en jevn blanding. Rør jevningen inn i suppen og mel, samt fløte, la den koke opp.. Tilsett fløten og smak til med salt og pepper. Varm opp uten å koke hardt.

Note til Modernisert

Volummål for jordskokker er anslått i vekt, desiliter er brukt for fløte, og «jevning» er forklart som en smørbolle/oppbakning i fremgangsmåten. Selleri er tolket som sellerirot.

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Frequently asked questions

How long does the Jerusalem artichoke soup take?
Allow about 60 minutes in all: the Jerusalem artichokes and celeriac are boiled until tender in the 2 liters of water, pressed through a ricer, and the soup is thickened at the end.
What does the thickening consist of?
A roux/thickening of 50 g butter and 50 g all-purpose flour. It is stirred into the pressed soup, and finally 2 dl cream, salt, and pepper are added.
How many servings does the recipe make, and where does it come from?
The recipe makes 6 servings and is taken from Henriette Schønberg Erken's 'Stor kokebok' from 1914, page 49.
Can I use an immersion blender instead of a ricer?
The original says the Jerusalem artichokes and celeriac should be pressed through a ricer to become smooth. A modern immersion blender or sieve gives the same result.

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