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Milk soup with vegetables

A milk soup of small pieces of carrot, white root and potato cooked with grains and butter, thinned with milk and finished with parsley. From Erken's Stor kokebok (1949), p. 83.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 83 (falt i det fri)

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About the dish

The book urges the cook to taste the soup and gives a variation with a flour thickening instead of grains.

How to make it

  1. 1

    Cook the vegetables

    Cut the vegetables and potatoes small. Add just enough boiling water to cover, then the grains and butter. Cook until tender.

  2. 2

    Add the milk

    Add the milk little by little until the soup is the right thickness.

  3. 3

    Season

    Add the finely chopped parsley and salt to taste. Taste the soup.

  4. 4

    Thickened variation

    Alternatively, brown the vegetables in the butter, leave out the grains, and whisk a flour thickening into the boiling milk and cooked vegetables.

Changes from the original

Quantities are unchanged. The thickening variation has no quantity in the original and none has been added.

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Time machine – what changed?

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

From1949Modernised
To1949Modernised
Modernised → 1949 (proofread, p. 83)~75% of the text changedremovedadded
2 l melk. l. melk 150 g gulrøtter gr. gule og hvite røtter (gule og hvite røtter). 4 stk rå poteter (rå). 50 g gr. gryn (sago-, bygg- eller havregryn, alt er like bra). 50 g smør. gr. smør 1 ss skje persille (finhakket). salt (etter smak). Skjær grønnsaker salt. Grønnsakene og poteter smått. Hell på akkurat potetene skjæres smått op; påhelles så mye meget kokende vann at det nettop står over, og tilsett over; grynene og smøret. Kok tilsettes samt smør. Koker til alt er mørt.. Hell melken mørt. Melken has i litt etter litt efter litt, til suppen er blir passe tykk.. Ha i tykk. Tilsist has den finhakkede persillen persille på og salt etter efter smak. Smak på suppen.. Du Sagogryn, byggryn eller havregryn er like godt altsammen, eller man kan i stedet brune grønnsakene i smøret, utelate grynene sløife gryn og vispe en meljevning i isteden tilsette den kokende melken melk en meljevning og vispe denne i de kokte grønnsakene. grønnsaker. Prøv suppen!

Note on Modernised

Mengdene er uendret. Alternativ jevning står uten mengde i originalen, og ingen er lagt til.

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Frequently asked questions

Which grains can I use?
Sago, barley or oats all work equally well.
Can it be thickened with flour instead?
Yes. Brown the vegetables in the butter, omit the grains and whisk a flour thickening into the boiling milk and cooked vegetables.

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