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.

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
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
Add the milk
Add the milk little by little until the soup is the right thickness.
3
Season
Add the finely chopped parsley and salt to taste. Taste the soup.
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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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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