Which root vegetables are used, and how are they prepped?

Celery root, carrot, and parsley root. They are cleaned and cut out into pea-sized pieces, then sautéed for 5 minutes in lightly browned butter (50 g) before the flour (40 g) is stirred in and the soup is thinned with 2 liters of broth.

How long should the soup cook?

The soup simmers until the roots are tender — figure on about an hour total for the whole preparation.

What is added at the very end?

Just before serving: 1 pinch of cayenne, 1 deciliter of sherry, 2 dl of heated green peas, 2 tablespoons of finely chopped parsley, meatballs, and salt to taste.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 52. It is a clear soup meant for 6 servings.

King's Soup

Name: King's Soup
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 1 pcs celery root; 1 pcs carrot; 1 pcs parsley root; 50 g butter; 40 g all-purpose flour; 2 l broth; 1 pinch cayenne pepper; 1 dl sherry; 2 dl green peas (heated); 2 tbsp finely chopped parsley; meatballs (small, pre-cooked); salt (to taste)

A thickened broth soup with cut-out pieces of celery root, carrot, and parsley root sautéed in butter, seasoned with cayenne and 1 dl sherry, and served with green peas, parsley, and meatballs.

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

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About the dish

A finer party soup with cut-out root vegetables, sherry, and meatballs. Such "king's soups" belonged to the middle-class festive meal around 1900.

How to make it

1
Prepare the roots
Clean the celery root, carrot, and parsley root and cut them out into pieces the size of peas.
2
Sauté in butter
Lightly brown the butter and sauté the root pieces in it for 5 minutes.
3
Thicken and simmer
Stir in the flour, thin with the broth, and let the soup simmer until the roots are tender.
4
Finish at serving
Just before serving, add the cayenne, sherry, the heated peas, finely chopped parsley, and the meatballs. Season with salt.

Changes from the original

Units modernized (gr. → g, del. → dl, knivsod → pinch, spiseskeer → tbsp). The method has been divided into numbered steps.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

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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

1914 (proofread, p. 52) → 1949 (proofread, p. 63)~39% of the text changedremovedadded

1 sellerirot 1 gulerot 1 x persillerot 50 gr. smør 40 gr. hvetemel 2 1. l. buljong ~~1 knivsod cayenne 1~~ i knivsodd kajenne i del. sherry 2 ~~del.~~ dd. grønne erter 2 ~~spiseskeer~~ spiseskjeer finhakket persille ~~kjøtboller salt Røtterne~~ salt. Røttene renses, stikkes ut i ~~størrelser~~ størrelse av erter, ristes 5 minutter i det ~~let~~ lett brunede smør. Melet røres i, ~~spædes~~ spes med kraften, ~~smaakoker,~~ småkoker til ~~røtterne~~ røttene er møre. — Idet suppen skal serveres, ~~tilsættes cayenne,~~ tilsettes kajenne, sherry, de varmede erter, den finhakkede persille, ~~kjøtboller~~ kjøttboller samt salt efter smak.

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Frequently asked questions

Which root vegetables are used, and how are they prepped?: Celery root, carrot, and parsley root. They are cleaned and cut out into pea-sized pieces, then sautéed for 5 minutes in lightly browned butter (50 g) before the flour (40 g) is stirred in and the soup is thinned with 2 liters of broth.
How long should the soup cook?: The soup simmers until the roots are tender — figure on about an hour total for the whole preparation.
What is added at the very end?: Just before serving: 1 pinch of cayenne, 1 deciliter of sherry, 2 dl of heated green peas, 2 tablespoons of finely chopped parsley, meatballs, and salt to taste.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 52. It is a clear soup meant for 6 servings.

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