How many Jerusalem artichokes do I need?

About 10 Jerusalem artichokes for 4 servings.

How do I make the purée?

The Jerusalem artichokes are cleaned, boiled until tender, cut up, and rubbed through a fine sieve (today, feel free to use a sieve or immersion blender). The purée is returned to the heat and thinned with broth.

What is the soup thickened with?

2 egg yolks, 2 spoons of stiffly whipped cream, and one spoon of butter. Add these at the very end, without boiling the soup, so the egg yolks do not curdle.

Can I use other vegetables?

Yes, the recipe from Stor kokebok (1914, p. 670) says that other vegetable soups are prepared the same way.

Jerusalem Artichoke Soup (kremfløte)

Name: Jerusalem Artichoke Soup (kremfløte)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 10 pcs Jerusalem artichokes (approximately); 7 dl broth; 2 pcs egg yolks; 2 tbsp heavy cream (stiffly whipped); 1 tbsp butter

Boiled Jerusalem artichokes are pressed into a purée, thinned with broth, and enriched with egg yolks, whipped cream, and butter.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 670 (falt i det fri)

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About the dish

Jerusalem artichoke was considered especially suitable for diabetics, and the soup belongs to the light vegetable soups in the invalid-cookery chapter.

How to make it

1
Cook the Jerusalem artichokes
Clean the Jerusalem artichokes, boil them until tender, cut them up, and press them through a fine sieve into a purée.
2
Thin
Set the purée over the heat and thin it with broth.
3
Enrich
Enrich the soup with egg yolks, stiffly whipped cream, and butter. Other vegetable soups are made the same way.

Changes from the original

The hair sieve has been replaced with a sieve/puréeing. 'Ske' has been interpreted as a tablespoon, and the amount of broth has been specified.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

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. 670) → 1949 (korrekturlest, s. 59)~96% av teksten endretfjernetlagt til

~~Ca. 10~~ 1/2 kg. jordskokker ~~Jordskokkerne renses, kokes, skjæres op, gnides gjennem haarsigt; pureen sættes~~ 1/2 l. vann 1 selleri 50 gr. smør 50 gr. hvetemel 1 1/2 l. kjøttkraft 1 dd. fløte 2 eggeplommer salt pepper. Jordskokkene skrapes, skylles og legges 1 time i 1 1/2 l. vann, 2 skjeer eddik og 2 skjeer hvetemel. Jordskokkene settes over ~~ilden, spædes op~~ varmen med ~~buljong. Suppen jevnes~~ det kolde vann, salt og den finskårne selleri; koker til det er ganske mørt, presses gjennem presse. Smør og mel røres sammen, tilsettes puréen, spedes med ~~2 eggeblommer, 2 skeer stivvispet kremfløte~~ kraften. Fløten og ~~en ske smør. Andre grønsakesupper tilberedes paa samme maate.~~ eggeplommene vispes godt, tilsettes litt av den kokende suppe, og alt has i terrinen.

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Frequently asked questions

How many Jerusalem artichokes do I need?: About 10 Jerusalem artichokes for 4 servings.
How do I make the purée?: The Jerusalem artichokes are cleaned, boiled until tender, cut up, and rubbed through a fine sieve (today, feel free to use a sieve or immersion blender). The purée is returned to the heat and thinned with broth.
What is the soup thickened with?: 2 egg yolks, 2 spoons of stiffly whipped cream, and one spoon of butter. Add these at the very end, without boiling the soup, so the egg yolks do not curdle.
Can I use other vegetables?: Yes, the recipe from Stor kokebok (1914, p. 670) says that other vegetable soups are prepared the same way.

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