Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Chervil Soup

A thickened soup of butter, flour, and 2 l veal stock, seasoned with 3 tbsp finely chopped chervil given a brief boil. Served with small meatballs, poached eggs, or asparagus tips.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 52 (falt i det fri)

Be the first to rate

About the dish

Chervil was a common garden herb in Norwegian kitchen gardens around 1900, and Erken uses it here for a light, thickened stock soup. Note the reference to bouillon cubes, which were a new convenience of the time.

How to make it

  1. 1

    Make the soup base

    Melt the butter, stir in the flour, and thin with the veal stock. Let the soup simmer for 10 minutes.

  2. 2

    Prepare the chervil

    Clean the chervil of stems, rinse it, and chop it finely.

  3. 3

    Add the herb

    Stir the chervil out in a little of the boiling soup, pour it into the pot, and give the soup a quick boil.

  4. 4

    Serve

    Season with salt and serve small meatballs, poached eggs, or cooked asparagus tips in the soup.

Changes from the original

Units modernized (gr. → g, tablespoonfuls → tablespoons). The method is divided into numbered steps; the accompaniments are listed as optional.

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.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 52) → 1949 (korrekturlest, s. 63)~49% av teksten endretfjernetlagt til
60 gr. smør 60 gr. hvetemel 2 1. l. kalvekraft 3 spiseskefulde spiseskjefulle finhakket kjørvel salt smaa kjøtboller små kjøttboller eller forlorne egg. Smørret Smøret smeltes og irøres melet, spædes spes med kalvekraften, smaakoker i småkoker 10 minutter. minutter, tas av varmen. Kjørvelen befries for stilker, skylles og hakkes fint. Denne utrøres i litt av den kokende suppe, haves has i suppegryten og gives gis et knapt opkok. Smaa kjøtboller, Små kjøttboller eller forlorne egg eller kokte aspargestopper serveres i suppen. Sterk kraft behøves ikke til denne suppe; er det tynd kraft, kan man tilsætte 2 maggibuljongterninger.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How long should the soup cook?
Butter and flour are thinned with 2 liters of veal stock and simmer for 10 minutes. After the finely chopped chervil is stirred in, the soup is given only a brief boil — that way the chervil keeps its color and flavor.
What can be served in the soup?
Small meatballs, poached eggs, or cooked asparagus tips.
Do I need strong veal stock?
No, the recipe says strong stock is not necessary. If the stock is thin, you can add 2 bouillon cubes (Maggi in the original from 1914).
How do I prepare the chervil?
The chervil is freed of stems, rinsed, and finely chopped — 3 tablespoons are needed. It is first stirred out in a little of the boiling soup before being added to the pot.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!