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Cloudberry Soup

Cloudberry soup from 1914: sweetened cloudberry preserve is simmered out in water, thickened with potato starch, and served over stiffly whipped cream in the tureen.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 64 (falt i det fri)

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About the dish

Cloudberry soup was among the sweet soups in Erken's soup chapter. "Multegrøt" (cloudberry preserve) was cloudberries laid down with sugar — a common method of preservation that made the berries available all year round.

How to make it

  1. 1

    Simmer the berries

    Simmer the cloudberry preserve out in the water.

  2. 2

    Strain if desired

    Press the soup through a colander if you want it without seeds, or leave it as it is. Bring it back to a boil.

  3. 3

    Thicken

    Mix the potato starch into 1 dl cold water, stir it into the soup, and bring to a quick boil. Season to taste with sugar.

  4. 4

    Serving

    Put the stiffly whipped cream in the soup tureen and pour the soup over it while stirring.

Changes from the original

Measures converted to modern units. "Multegrøt" explained as sweetened cloudberry (preserve). The steps are numbered and the language modernized.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 64) → 1949 (korrekturlest, s. 76)~29% av teksten endretfjernetlagt til
1 ¾ l. multegrøt eller multepuré 2 l. vand vann 30 gr. potetesmel sukker efter smak 1 del. fløte. Multegrøten kokes ut i vandet, vannet, presses gjennem dørslag — eller ikke — som man vil —, gives gis igjen et opkok og jevnes med potetesmelet, utrørt i 1 del. koldt vand; gives vann; gis et opkok og tilsættes tilsettes sukker efter smak. Den stivvispede fløte haves hes i terrinen, og suppen heldes helles i under omrøren.

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Frequently asked questions

Do I have to press the cloudberries through a colander?
No. The original recipe says "pressed through a colander — or not, as you please." If you strain it, the soup becomes smoother; if you leave it, you get whole berries and seeds in the soup.
How is the soup thickened?
With 30 g of potato starch mixed into 1 dl of cold water. This is stirred into the boiling soup, which is then brought to a boil.
How is the cream used?
1 dl of cream is whipped stiff and placed in the tureen. The soup is poured over it while stirring, so that the cream blends in at serving.
How much does the recipe make, and how long does it take?
It is calculated for 6 servings from 1 liter of cloudberry preserve and 2 liters of water, and takes around 30 minutes. Source: Henriette Schønberg Erken's "Stor kokebok" (Grand Cookbook, 1914), p. 64.

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