Why are the roots steamed separately?

Steaming the diced vegetables tender under a lid in a little stock and butter lets them keep their shape, colour and sweetness before they are gently folded into the enriched soup.

Can I use frozen peas?

Yes. The original uses fresh or tinned peas; frozen peas boiled briefly in salted water are a fine modern alternative.

Marie Louise Soup

Name: Marie Louise Soup
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 2.5 l meat stock; 50 g butter (20 g for steaming, the rest in the soup); 1 pcs egg yolk; 0.5 dl cream; 2 pcs carrots; 2 pcs parsley roots; 1 pcs leek; peas (about 200 g, fresh or tinned); 0.5 tsp sugar

A refined Norwegian enriched stock soup (1900) with diced carrot, parsley root and leek steamed tender in stock and butter, fresh peas, enriched with egg yolk and cream.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 116 (falt i det fri)

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About the dish

Marie Louise-suppe er en fin, legert kraftsuppe med små terninger av rotgrønnsaker dampet møre og friske erter. Den bærer navn etter en av tidens fornemme retter og er hentet fra Erken og Caroline Steens «Kogebog for skole og hjem» (1900).

How to make it

1
Steam the roots
Scrape, wash and cut the carrots, parsley roots and leek into small dice. Steam them tender under a lid over low heat in 2 dl stock, 20 g butter and the sugar.
2
Enrich the soup
Bring the rest of the meat stock to a boil and take the pot off the heat. Enrich with the egg yolk dissolved in the cream, and add the rest of the butter in small pieces.
3
Boil the peas
Boil the peas separately in boiling, salted water if they are not tinned.
4
Bring the soup together
Add the steamed roots and the peas to the soup. Season with salt.

Changes from the original

Priser utelatt, desilitermål modernisert og «theske» endret til teskje (ts). «Ærter» er anslått til ca. 200 g. Metoden er bevart, inkludert dampingen av røttene og legeringen.

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Frequently asked questions

Why are the roots steamed separately?: Steaming the diced vegetables tender under a lid in a little stock and butter lets them keep their shape, colour and sweetness before they are gently folded into the enriched soup.
Can I use frozen peas?: Yes. The original uses fresh or tinned peas; frozen peas boiled briefly in salted water are a fine modern alternative.

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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