What is cardinal soup?

It is a thickened soup of meat stock, made with a butter roux of 80 g butter and 80 g wheat flour to 2½ liters of stock, with strips of cooked, salted ham and small pieces of cooked macaroni. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 49.

How long should the soup cook?

The stock is thinned gradually into the butter roux, and the soup simmers for 10 minutes before it is taken off the heat. The total time with preparation is about 35 minutes.

When should the egg and cream be added — and must they be included?

The egg yolk is whisked with 1 deciliter of cream and stirred in after the soup has been taken off the heat, so that it does not boil and separate. According to the recipe, the egg and cream may well be omitted.

Should the macaroni be cooked beforehand?

Yes, the 100 g macaroni is cooked first and cut into small pieces before it is stirred into the soup together with the ham strips.

Cardinal Soup (Kardinalsuppe)

Name: Cardinal Soup (Kardinalsuppe)
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 80 g butter; 80 g wheat flour; 2.5 l meat stock; 100 g cooked, salted ham (cut into fine strips); 100 g macaroni (cooked and cut into small pieces); 1 pcs egg yolk (may be omitted); 1 dl cream (may be omitted)

Cardinal soup from Erken's Stor kokebok 1914: a thickened meat stock soup with julienned cooked ham and macaroni, enriched with egg yolk and cream (which may be omitted).

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

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About the dish

A finer, thickened stock soup with ham and macaroni — a typical "party soup" in Erken's soup chapter, where the egg yolk and cream could be omitted on ordinary days.

How to make it

1
Make the roux base
Melt the butter and stir in the flour. Thin little by little with the warm meat stock while stirring so the soup becomes smooth.
2
Simmer
Let the soup simmer for 10 minutes, and take it off the heat.
3
Additions
Stir in the ham in fine strips and the cooked, cut-up macaroni.
4
Enrich
Whisk the egg yolk with the cream and stir it into the soup, which must not boil afterward. The egg and cream may well be omitted.

Changes from the original

Modern measures and units, "irøres" (stirred in) and "spædes" (thinned) written out as procedure. The macaroni is cooked separately according to the package instructions.

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. 49) → 1949 (korrekturlest, s. 59)~43% av teksten endretfjernetlagt til

80 gr. smør 80 gr. hvetemel 2½ 2 1/2 l. ~~kjøtkraft~~ kjøttkraft 100 gr. kokt, salt skinke 100 gr. makaroni 1 ~~eggeblomme~~ eggeplomme 1 ~~del.~~ dd. fløte. ~~Smørret~~ Smøret smeltes, irøres melet, ~~spædes~~ spes litt efter litt med ~~kjøtkraften, smaakoker~~ kjøttkraften, småkoker 10 minutter, ~~tages av ilden, tilsættes~~ tas fra varmen, tilsettes den i fine strimler ~~skaarne~~ skårne skinke, den kokte, ~~smaaskaarne~~ småskårne makaroni samt ~~eggeblommen,~~ eggeplommen, vispet med fløten. Egg og fløte kan ~~gjerne~~ dog spares.

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Frequently asked questions

What is cardinal soup?: It is a thickened soup of meat stock, made with a butter roux of 80 g butter and 80 g wheat flour to 2½ liters of stock, with strips of cooked, salted ham and small pieces of cooked macaroni. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 49.
How long should the soup cook?: The stock is thinned gradually into the butter roux, and the soup simmers for 10 minutes before it is taken off the heat. The total time with preparation is about 35 minutes.
When should the egg and cream be added — and must they be included?: The egg yolk is whisked with 1 deciliter of cream and stirred in after the soup has been taken off the heat, so that it does not boil and separate. According to the recipe, the egg and cream may well be omitted.
Should the macaroni be cooked beforehand?: Yes, the 100 g macaroni is cooked first and cut into small pieces before it is stirred into the soup together with the ham strips.

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