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)

Be the first to rate

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.

Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1949 (proofread, p. 59)~81% of the text changedremovedadded

80 ~~g smør.~~ gr. smør 80 ~~g hvetemel. 2,5 l kjøttkraft.~~ gr. hvetemel 2 1/2 l. kjøttkraft 100 g gr. kokt, ~~saltet~~ salt skinke ~~(skjært i fine strimler).~~ 100 g gr. makaroni ~~(kokt og delt i små biter).~~ 1 ~~stk~~ eggeplomme ~~(kan sløyfes).~~ 1 ~~dl fløte (kan sløyfes). Smelt smøret og rør inn melet. Spe~~ dd. fløte. Smøret smeltes, irøres melet, spes litt ~~etter~~ efter litt med ~~den varme kjøttkraften under omrøring så suppen blir jevn.. La suppen småkoke i~~ kjøttkraften, småkoker 10 minutter, ~~og ta~~ tas fra varmen, tilsettes den ~~av varmen.. Rør inn skinken~~ i fine strimler og skårne skinke, den kokte, ~~oppdelte makaronien.. Visp eggeplommen~~ småskårne makaroni samt eggeplommen, vispet med ~~fløten og rør den inn i suppen som ikke må koke etterpå.~~ fløten. Egg og fløte kan ~~gjerne sløyfes.~~ dog spares.

Note on Modernised

Moderne mål og enheter, «irøres» og «spædes» er skrevet ut som fremgangsmåte. Makaronien kokes separat etter pakningsanvisning.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Equipment for this dish

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

We may earn a commission if you buy through these links. It does not affect the price.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!