Whey cheese soup

Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Middag for en måned til fire personer, s. 112 (falt i det fri)

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1
Soak
Rinse the grain and leave it to soak in the cold water overnight.
2
Cook the grain
Put the grain over the heat in its soaking water. Allow about 2 hours of cooking, until the grain is tender.
3
Add the cheese
First stir the grated myssmør into a little of the soup, then whisk it into the rest until completely smooth. Let the soup simmer for 10 more minutes and add salt.
4
Serve
Serve with cream, though it can be left out.

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