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Lentil Soup

Erken's lentil soup from 1914: soaked lentils are sweated in butter with onion and celeriac, cooked tender in 2.5 l water, pressed into a purée, and seasoned with salt and pepper. Served with fried bread.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 50 (falt i det fri)

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About the dish

Lentil soup is one of the cheap, filling everyday soups in Erken's soup chapter, where dried legumes were put to use in the winter months. The soup is pressed through a colander or purée press into a smooth purée, and fried bread cubes are served alongside.

How to make it

  1. 1

    Soak the lentils

    Wash the lentils and put them in cold water overnight. Strain off all the water.

  2. 2

    Sweat in butter

    Melt the butter in a pot. Stir in the drained lentils, the onion cut in thin slices, and the finely cut celeriac. Stir over the heat for 5 minutes.

  3. 3

    Cook the soup

    Add 2.5 liters of cold water and let the soup cook until the lentils are completely tender.

  4. 4

    Press and season

    Press the soup through a colander or purée press (or blend with an immersion blender), pour it back into the pot, bring it to a boil, and season with salt and pepper.

  5. 5

    Serve

    Serve the soup hot with fried bread on the side.

Changes from the original

"del." interpreted as deciliters and converted to grams/dl in modern measurements. Celeriac given as pieces. Clarified that lentils can be cooked without pre-blanching if you use modern lentils, and that a purée press can be replaced by an immersion blender. Amounts otherwise unchanged.

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Tidsmaskin – hva endret seg?

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 50) → 1949 (korrekturlest, s. 61)~34% av teksten endretfjernetlagt til
2 del. linser 1 løk 1 1/2 sellerirot 50 gr. smør pepper salt 2 1/2 l. vand. Linserne vann. Linsene vaskes og lægges legges natten over i koldt vand. vann. — Smørret Smøret smeltes, irøres linserne, linsene, hvorfra alt vand vann er silet, silt, den i fine skiver skaarne skårne løk og den smaaskaarne småskårne selleri. Rør det over ilden varmen i 5 minutter, tilsæt tilsett 2 1/2 l. koldt vand vann, og la det koke, koke til linserne linsene er møre. — Suppen presses gjennem dørslag eller purépresse, haves has tilbake i gryten, gives gis et opkok og tilsættes tilsettes pepper og salt efter smak. Stekt brød serveres til suppen.

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Frequently asked questions

Do the lentils need to be soaked?
Yes. The lentils are washed and put in cold water overnight. The water is strained off before they are stirred into the melted butter.
What is the soup made of?
2 parts lentils, 1 onion, 1 celeriac, 50 g butter, 2 1/2 liters water, plus pepper and salt to taste.
How is it made?
Melt the butter, stir in the drained lentils, onion in thin slices, and finely cut celeriac. Stir over the heat for 5 minutes, add 2 1/2 liters of cold water, and cook until the lentils are tender. Press the soup through a colander or purée press, pour it back into the pot, bring it to a boil, and season with pepper and salt.
What is served with it?
Fried bread is served with the soup. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 50, and makes 6 servings.

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