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Noodle Soup

Noodle soup is made like Erken's macaroni soup, but with 40 g noodles per liter of stock cooked about 10 minutes in the stock.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 53 (falt i det fri)

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About the dish

A short variant recipe that Erken places right after the macaroni soup in the soup chapter of Stor kokebok (1914).

How to make it

  1. 1

    Cook the noodles

    Cook the noodles in the stock for about 10 minutes.

  2. 2

    Finish as macaroni soup

    Whisk the egg yolks, add the whipped cream, grated cheese and seasoning, whisk the boiling soup into the mixture and heat to just below boiling without letting it boil.

Changes from the original

The recipe is scaled to 2 liters of stock so that it follows the macaroni soup, and the implied enriching ingredients from the macaroni soup are listed explicitly.

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Tidsmaskin – hva endret seg?

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

1914 (korrekturlest, s. 53)1949 (korrekturlest, s. 64)~50% av teksten endretfjernetlagt til
Nudelsuppe lages paa samme maate måte som makaronisuppe. Til 1 l. buljong tages tas 40 gr. nudler. Nudlerne Nudlene skal koke i buljongen ca. 10 minutter. Istedenfor makaroni eller nudler kan has vermiceller på suppen.

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Frequently asked questions

How many noodles do I need per liter of stock?
40 grams of noodles to 1 liter of stock, according to the recipe.
How long should the noodles cook?
The noodles are cooked in the stock for about 10 minutes.
What is the difference between noodle soup and macaroni soup here?
None in the method – noodle soup is made the same way as macaroni soup, just with noodles instead of macaroni.

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