Why must the soup not boil after the egg yolk is added?

The egg yolk added at the end gives the soup a smooth body, but it will curdle and become grainy if the soup boils afterwards. Stir it in below boiling point.

Which ham is suitable?

The original uses boiled salted ham cut into fine strips. A mild, boiled ham works well.

Cardinal Soup

Name: Cardinal Soup
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 30 g butter; 50 g wheat flour; 2.5 l meat stock; 100 g boiled salted ham (in fine strips); 100 g macaroni (boiled, in small pieces); 1 pcs egg yolk; 1 dl cream

Norwegian thickened stock soup (1900) with julienned boiled salted ham and cooked macaroni, enriched with egg yolk and cream.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 115 (falt i det fri)

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About the dish

Kardinalsuppe er en jevnet, legert kraftsuppe med kokt saltskinke og makaroni – en rikere hverdagssuppe fra Erken og Caroline Steens «Kogebog for skole og hjem» (1900).

How to make it

1
Thicken the soup
Melt the butter, stir in the flour and gradually thin it with the meat stock. Let the soup simmer for 10 minutes.
2
Add ham and macaroni
Take the pot off the heat. Cut the boiled salted ham into fine strips and the macaroni into small pieces, and add both to the soup.
3
Enrich with egg
Whisk the egg yolk with the cream and stir it into the soup at the end, without letting it boil afterwards.

Changes from the original

Priser utelatt, desilitermål modernisert og «maccaroni» skrevet makaroni. Metoden er bevart, inkludert legeringen med eggeplomme og fløte til slutt.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1900 Modernised

To1900 Modernised

Modernised → 1900 (proofread, p. 115)~91% of the text changedremovedadded

Kardinalsuppe. 30 ~~g smør.~~ gr. smør kr. 0.06 50 ~~g hvetemel. 2,5 l kjøttkraft.~~ » hvedemel » 0.02 2½ l. kjødkraft » 0.75 100 ~~g kokt saltskinke (i fine strimler).~~ gr. kogt salt skinke » 0.24 100 ~~g makaroni (kokt, i små biter).~~ » maccaroni » 0.10 1 ~~stk eggeplomme.~~ æggeblomme » 0.07 1 ~~dl fløte. Smelt smøret, rør inn melet og spe litt etter litt~~ dcl. fløde » 0.08 kr. 1.32 Smørret smeltes, irøres melet, spædes lidt efter lidt med ~~kjøttkraften. La suppen småkoke i~~ kjødkraften, smaakoger 10 ~~minutter.. Ta gryten av varmen. Skjær~~ min., tages af ilden, tilsættes den ~~kokte saltskinken~~ i fine strimler ~~og makaronien i små biter, og ha begge i suppen.. Visp eggeplommen med fløten og rør den inn i suppen til slutt, uten at~~ skaarne skinke, den ~~koker etterpå.~~ kogte, smaaskaarne maccaroni samt æggeblommen, vispet med fløden.

Note on Modernised

Priser utelatt, desilitermål modernisert og «maccaroni» skrevet makaroni. Metoden er bevart, inkludert legeringen med eggeplomme og fløte til slutt.

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Frequently asked questions

Why must the soup not boil after the egg yolk is added?: The egg yolk added at the end gives the soup a smooth body, but it will curdle and become grainy if the soup boils afterwards. Stir it in below boiling point.
Which ham is suitable?: The original uses boiled salted ham cut into fine strips. A mild, boiled ham works well.

Equipment for this dish

Cast-iron cookware set →Cast iron handles long, slow simmering – just what soups and stocks need.Engrospris.no

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