Skip to content
H. Schønberg ErkenArkivet
NOENLog in

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)

Be the first to rate

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.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

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

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

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Equipment for this dish

Advertisement

We may earn a commission if you buy through these links. It does not affect the price.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!