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Karlsbad soup

Sago or tapioca is boiled tender and strained, heated with broth and cream and thickened with egg yolk when served. From Erken's Stor kokebok (the Big Cookbook, 1949), p. 794.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 794 (falt i det fri)

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About the dish

The soup is in the chapter on invalid cookery as a light, nourishing single portion.

How to make it

  1. 1

    Cook the grains

    Rinse and scald the grains. Put them over the heat with the cold water and boil until tender. Press through a sieve.

  2. 2

    Add broth

    Heat the soup with the broth and salt and bring to the boil. Add the cream.

  3. 3

    Thicken with yolk

    Thicken the soup with the egg yolk just as it is served.

  4. 4

    Note

    Note: The yolk is only lightly heated in the soup; use pasteurised yolk, or make the soup very hot, if serving to vulnerable people.

Changes from the original

The amounts are for one small portion. "¾ del." is read as 0.75 dl and "dd." as tablespoons. "Gnis gjennom presse" is read as pressing through a sieve.

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Time machine – what changed?

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

From1949Modernised
To1949Modernised
1949 (proofread, p. 794) → Modernised~87% of the text changedremovedadded
15 gr. g sagogryn eller tapioka ¾ del. vann (eller tapioka). 0,75 dl kaldt vann. 3 dd. buljong ¼ teskje salt ss buljong. 0,25 ts salt. 1 eggeplomme ½ dd. stk eggeplomme. 0,5 ss fløte. Grynene skylles, skåldes, settes Skyll og skåld grynene. Sett dem over varmen i med det kolde vann, kokes møre kalde vannet og gnis gjennem presse. Settes derefter kok dem møre. Press dem gjennom en sil.. Sett suppen over med buljongen, gis et opkok; fløten tilsettes, buljongen og salt og la den koke opp. Tilsett fløten.. Jevn suppen jevnes med eggeplommen, idet eggeplommen akkurat når den skal serveres. serveres.. Merk: Eggeplommen varmes bare lett i suppen; bruk pasteurisert plomme eller la suppen bli godt varm hvis den skal serveres til sårbare.

Note on Modernised

Mengdene er for én liten porsjon. «¾ del.» er tolket som 0,75 dl og «dd.» som spiseskjeer. «Gnis gjennom presse» er tolket som å presse gjennom sil.

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Frequently asked questions

Can I use tapioca instead of sago?
Yes, the recipe allows both.
When is the egg yolk added?
Just before serving.

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