How is Beer Soup I made?

All the ingredients – 1 bottle beer, 1 liter water, 2 egg yolks, 4 dl cream, 125 g sugar, 100 g wheat flour, and 1 dl cognac – are whisked together cold. Then the mixture is whisked vigorously over the heat until it just comes to a boil, and the soup is salted.

Why must the soup be whisked the whole time?

The soup contains both egg yolks and wheat flour. Vigorous whisking over the heat keeps the flour from lumping and the egg yolks from separating, and the soup should only just come to a boil.

What is served with the beer soup?

Small diced fried bread (croutons) is served alongside.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 66, in the chapter on beer and wine soups. It makes 6 servings and takes about 25 minutes.

Beer Soup I

Name: Beer Soup I
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 5 dl beer (1 bottle); 1 l water; 2 pcs egg yolks; 4 dl cream; 125 g sugar; 100 g wheat flour; 1 dl cognac; salt (to taste); fried bread (diced small, for serving)

Fine beer soup for 6: 1 bottle beer, 1 l water, 2 egg yolks, 4 dl cream, 125 g sugar, 100 g wheat flour, and 1 dl cognac are whisked together cold, whisked vigorously over the heat until it just comes to a boil, salted, and served with small diced fried bread.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 66 (falt i det fri)

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About the dish

Beer soup was an old Norwegian warm dish, often served at breakfast or as fortifying fare. Erken's variant I is the fine version with cream, egg yolks, and cognac, and with fried bread cubes on the side.

How to make it

1
Whisk together cold
Whisk the beer, water, egg yolks, cream, sugar, wheat flour, and cognac well together while everything is cold, so that the flour is evenly blended in.
2
Heat
Put the soup over the heat and whisk vigorously the whole time until it just comes to a boil.
3
Serve
Season with salt. Serve the soup with small diced fried bread cubes.

Changes from the original

Measures converted to modern units; "1 fl. øl" is interpreted as one bottle, about 5 dl. "Del." is rendered as dl. The salt amount is to taste.

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Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 66) → 1949 (korrekturlest, s. 79)~59% av teksten endretfjernetlagt til

1 fl. øl 1 l. ~~vand~~ vann 2 ~~eggeblommer~~ eggeplommer 4 del. fløte 125 gr. sukker 100 gr. hvetemel 1 del. ~~konjak~~ vin salt. ~~Alt vispes koldt sammen og vispes sterkt over varmen, til det saavidt koker op. Saltes. Smaaskaaret stekt brød serveres til.~~

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Frequently asked questions

How is Beer Soup I made?: All the ingredients – 1 bottle beer, 1 liter water, 2 egg yolks, 4 dl cream, 125 g sugar, 100 g wheat flour, and 1 dl cognac – are whisked together cold. Then the mixture is whisked vigorously over the heat until it just comes to a boil, and the soup is salted.
Why must the soup be whisked the whole time?: The soup contains both egg yolks and wheat flour. Vigorous whisking over the heat keeps the flour from lumping and the egg yolks from separating, and the soup should only just come to a boil.
What is served with the beer soup?: Small diced fried bread (croutons) is served alongside.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 66, in the chapter on beer and wine soups. It makes 6 servings and takes about 25 minutes.

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