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Potato Soup

Potato soup (purée de pommes de terre) from Erken 1914: 1 kg potatoes with celeriac, leek, parsley root, and onion are sliced thin, sweated in 50 g butter, boiled tender in 3 liters of water or thin stock for about 1½ hours, pressed to a purée, thickened with 1 tablespoon tapioca, and seasoned with salt, pepper, and finely chopped parsley.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 54 (falt i det fri)

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About the dish

Potato soup was everyday fare, but Erken treats it as a proper purée soup with root vegetables, leek, and celeriac. The tapioca sprinkled in at the end gives the soup a little body and was at the time a modern, imported thickening agent.

How to make it

  1. 1

    Prepare the vegetables

    Wash the potatoes and vegetables and cut them into very thin slices. Rinse them over with cold water.

  2. 2

    Sweat in butter

    Melt the butter and stir the potatoes and vegetables in it until all the butter is absorbed. The root vegetables must not brown.

  3. 3

    Cook until tender

    Pour in the stock or water and cook until everything is tender, about 1½ hours.

  4. 4

    Press to a purée

    Press everything through a sieve or ricer, and pour the purée back into the pot.

  5. 5

    Tapioca

    When the soup boils, sprinkle in the tapioca and continue cooking until the grains are clear.

  6. 6

    Serving

    Season with salt and pepper, and stir in the finely chopped parsley when plating.

Changes from the original

Amounts are given in modern units; the OCR's "1 — tapioca" is interpreted as 1 tablespoon of tapioca based on the line above. The method has been divided into numbered steps, and "pressed through a ricer" has been modernized to pressing through a sieve or mashing/using an immersion blender.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 66) → Modernised~79% of the text changedremovedadded
(Purée de pommes de terre.) 1 kg. poteter kg poteter. 1 selleri stk sellerirot. 2 purrer stk purre. 1 persillerot stk persillerot. 1 løk salt pepper stk løk. 50 gr. smør g smør. 1 spiseskje ss finhakket persille (til anretningen). 1 spiseskje potet- eller sagogryn ss tapioka. 3 l. l vann eller tynn kjøttkraft. Potetene salt (etter smak). pepper (etter smak). Vask poteter og grønnsakene vaskes grønnsaker og skjæres skjær dem i ganske helt tynne skiver, overskylles skiver. Skyll dem over med koldt vann. Smøret smeltes, kaldt vann.. Smelt smøret og grønnsakene rør poteter og potetene omrøres heri grønnsaker i det til alt smøret er inntrukket; røttene trukket inn. Rotsakene må ikke brunes. Kraften brunes.. Hell på kraften eller vannet helles på, og det koker kok til alt er mørt, ca. 1 1/2 time. Alt presses gjennem presse, has 1½ time.. Press alt gjennom sil eller press, og hell puréen tilbake i gryten, og når det kjelen.. Når suppen koker, drysses grynene i; koker strø inn tapiokaen og kok videre til grynene kornene er møre. Den klare.. Smak til med salt og pepper, og rør inn den finhakkede persille has i suppen persillen ved anretningen. Salt og pepper efter smak. Rårevne røtter er utmerket å ha på suppen idet den serveres.

Note on Modernised

Mengder er satt i moderne enheter; OCR-ens «1 — tapioka» er tolket som 1 spiseskje tapioka etter linjen over. Fremgangsmåten er delt i nummererte trinn, og «presses gjennem presse» er modernisert til å presses gjennom sil eller most/stavmikset.

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Frequently asked questions

How long should the soup cook?
The potatoes and vegetables are cooked in the stock or water until everything is tender, about 1 1/2 hours. After everything is pressed through a ricer and returned to the pot, the tapioca is dropped in and the soup cooks until the grains are clear.
What vegetables go into the soup?
1 kg potatoes, 1 celeriac, 2 leeks, 1 parsley root, and 1 onion, plus 1 tablespoon of finely chopped parsley that is added when plating.
What is the trick with the butter?
The butter is melted, and the vegetables and potatoes are stirred in it until all the butter is absorbed. The roots must not brown.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), p. 54, where it is called purée de pommes de terre. It is intended for 6 servings.

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