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Emperor Soup

Emperor soup (Keisersuppe) from Erken 1914: a brown roux thinned with mutton stock, cooked with root vegetables, strained and flavored with curry, cayenne and gravy browning, enriched with egg yolks and cream; served optionally with meatballs, peas or asparagus.

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

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About the dish

A spiced soup on mutton stock where curry, cayenne and browning give it the dark, "imperial" color and strength – an example of how colonial spices had found their way into Norwegian upper-class kitchens.

How to make it

  1. 1

    Brown butter and flour

    Melt the butter and let it half-brown together with the flour.

  2. 2

    Thin with stock

    Thin little by little with the mutton stock while stirring until the soup is smooth.

  3. 3

    Cook with roots

    Add the cleaned root vegetables in fine slices and let the soup cook for half an hour.

  4. 4

    Strain and flavor

    Strain the soup. Stir in curry mixed with a little stock, cayenne and browning if desired.

  5. 5

    Enrich and serve

    Whisk the egg yolks with the cream and stir them into the hot but not boiling soup. Add finely chopped parsley and season with salt. The soup can be served with small meat or fish balls, boiled peas or asparagus.

Changes from the original

Modern measures and units. Browning is optional and can be omitted. The amount of curry in the OCR text is unclear and set at ¼ teaspoon; season to taste as desired.

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.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 61)~83% of the text changedremovedadded
50 g smør. gr. smør 50 g hvetemel. gr. hvetemel 2 l l. kraft av fårekjøtt. fårekjøtt 1 stk gulrot (i fine skiver). gulerot 1 stk sellerirot (i fine skiver). 1 stk persillerot (i fine skiver). 0,25 ts 3/4 teskje karri (utrørt i litt kraft). 2 à 3 stk eggeplommer (2–3). 1 ss fløte. spiseskje fløte 1 knivsodd cayennepepper. kajenne 1 ss finhakket persille. spiseskje persille 1 ss — kulør (kan sløyfes). salt (etter smak). Smelt smøret og la det salt. Smøret halvbrunes sammen med melet.. Spe melet, spes litt etter efter litt med fårekraften under omrøring til suppen er jevn.. Legg i kraften, tilsettes de rensede rotgrønnsakene rensede, i fine skiver og la suppen koke i en halv time.. Sil suppen. Rør inn karri skårne røtter, koker 3/4 time. Suppen siles, tilsettes den utrørte karri, kajenne, kulør, eggeplommene, utrørt i litt kraft, cayenne og eventuelt kulør.. Visp eggeplommene med fløten fløten, og rør dem inn i den varme, men ikke kokende suppen. Tilsett finhakket persille og smak til med salt. Suppen kan serveres med små kjøtt- eller fiskeboller, kokte erter eller asparges. finhakkede persille. Saltes efter smak.

Note on Modernised

Moderne mål og enheter. Kulør er valgfri og kan sløyfes. Mengden karri i OCR-teksten er utydelig og satt til ¼ teskje; smak til etter ønske.

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Frequently asked questions

What kind of stock is used in emperor soup?
2 liters of mutton stock. It is thickened with a lightly browned roux of 50 g butter and 50 g wheat flour.
How long should the soup cook?
The root vegetables (carrot, celeriac and parsley root) are cut into fine slices and cooked in the soup for about half an hour. The soup is then strained.
How is the soup enriched and flavored at the end?
After straining, add stirred-out curry (¼ teaspoon), a pinch of cayenne, browning and 2–3 egg yolks stirred out with 1 tablespoon of cream, plus finely chopped parsley. Salt to taste – the soup must not boil after the egg yolks are added.
What can be served in the soup?
The recipe suggests small meat or fish balls, boiled peas or asparagus.

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