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.

Potato Soup

Name: Potato Soup
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 1 kg potatoes; 1 pcs celeriac; 2 pcs leek; 1 pcs parsley root; 1 pcs onion; 50 g butter; 1 tbsp finely chopped parsley (for plating); 1 tbsp tapioca; 3 l water or thin meat stock; salt (to taste); pepper (to taste)

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
Prepare the vegetables
Wash the potatoes and vegetables and cut them into very thin slices. Rinse them over with cold water.
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
Cook until tender
Pour in the stock or water and cook until everything is tender, about 1½ hours.
4
Press to a purée
Press everything through a sieve or ricer, and pour the purée back into the pot.
5
Tapioca
When the soup boils, sprinkle in the tapioca and continue cooking until the grains are clear.
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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From1914 1949 Modernised

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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.

Equipment for this dish

Cast-iron cookware set →Cast iron handles long, slow simmering – just what soups and stocks need.Engrospris.no

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