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.

Emperor Soup

Name: Emperor Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 50 g butter; 50 g wheat flour; 2 l mutton stock; 1 pcs carrot (in fine slices); 1 pcs celeriac (in fine slices); 1 pcs parsley root (in fine slices); 0.25 tsp curry (stirred out in a little stock); 3 pcs egg yolks (2–3); 1 tbsp cream; 1 pinch cayenne pepper; 1 tbsp finely chopped parsley; 1 tbsp gravy browning (can be omitted); salt (to taste)

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
Brown butter and flour
Melt the butter and let it half-brown together with the flour.
2
Thin with stock
Thin little by little with the mutton stock while stirring until the soup is smooth.
3
Cook with roots
Add the cleaned root vegetables in fine slices and let the soup cook for half an hour.
4
Strain and flavor
Strain the soup. Stir in curry mixed with a little stock, cayenne and browning if desired.
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.

Smør
- Lurpak Dansk Smør 200 gLurpakca. kr 30,80 · Oda
- Hodne Søren Så Godt Smør 250gHODNE SØRENca. kr 67,90 · Coop
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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

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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.

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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