Simple thickened soup of 60 g butter, 60 g flour and 1½–2 l veal stock, simmered 10 minutes and served with flour dumplings, boiled root vegetables or apples and prunes.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 52 (falt i det fri)
A simple thickened stock soup from the soup chapter of "Stor kokebok", built on veal stock. Erken suggests several different accompaniments, among them the old-fashioned combination of apples and prunes.
Make the thickening
Melt the butter in a pot and stir in the flour.
Thin with stock
Thin gradually with the hot veal stock while stirring, so the soup becomes smooth.
Bring to a boil
Let the soup simmer for 10 minutes, then take it off the heat.
Serve
Season with salt. Serve flour dumplings, boiled root vegetables or apples and prunes in the soup.
The amount of stock is set at 1.75 l (the original gives 1½–2 l). Units are modernized (gr. → g, l. → l), and the method is divided into steps.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Smør
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