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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)

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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.

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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 52) → Modernised~79% of the text changedremovedadded
60 gr. smør g smør. 60 gr. hvetemel g hvetemel. 2 1. l kalvekraft (ved tynn kraft kan 2 buljongterninger tilsettes). 3 spiseskefulde ss finhakket kjørvel kjørvel. salt smaa kjøtboller eller (etter smak). små kjøttboller, forlorne egg. Smørret smeltes egg eller kokte aspargestopper (til å servere i suppen). Smelt smøret, rør inn melet og irøres melet, spædes spe med kalvekraften, smaakoker kalvekraften. La suppen småkoke i 10 minutter. Kjørvelen befries minutter.. Rens kjørvelen for stilker, skylles skyll den og hakkes fint. Denne utrøres hakk den fint.. Rør kjørvelen ut i litt av den kokende suppe, haves suppen, hell den i suppegryten gryten og gives gi suppen et knapt opkok. Smaa kjøtboller, raskt oppkok.. Smak til med salt og server små kjøttboller, forlorne egg eller kokte aspargestopper serveres i suppen. Sterk kraft behøves ikke til denne suppe; er det tynd kraft, kan man tilsætte 2 maggibuljongterninger.

Note on Modernised

Enheter modernisert (gr. → g, spiseskefulde → spiseskjeer). Fremgangsmåten er delt i nummererte trinn; tilbehør er ført opp som valgfritt.

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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.

Equipment for this dish

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