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Princess Soup

Princess soup (purée à la princesse) from Erken 1914: chicken is sweated with butter, onion, parsley and peppercorns, simmered an hour in 2 liters of stock; the stock is thickened with butter and flour, enriched with cream and lemon juice, and finely pounded chicken breast is rubbed through a sieve into the soup, which must not boil afterward.

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

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About the dish

Princess soup was a classic fine velvet soup of chicken, known in French cuisine as "purée à la princesse." In Erken it is a typical example of the party soups where stock, a butter-and-flour thickening, cream and a finely pounded meat purée give a pale and delicate soup.

How to make it

  1. 1

    Lay up the chicken

    Cut up the cleaned chicken. Put the butter in the bottom of the pan, then the sliced onion, parsley and peppercorns, and lay the chicken pieces on top.

  2. 2

    Sweat under a lid

    Put a lid on the pan and let it cook for 10 minutes without anything browning.

  3. 3

    Cook the stock

    Add the stock and let it simmer for 1 hour. Strain the stock.

  4. 4

    Thicken the soup

    Stir together butter and flour, thin with the stock and let the soup cook for 10 minutes.

  5. 5

    Cream and lemon

    Add the lemon juice and the cream.

  6. 6

    Chicken purée

    Cut the breast meat from the bones, scrape it clean and pound it in a mortar. Thin with a little of the soup and rub it through a fine-mesh sieve or a thin cloth into the soup.

  7. 7

    Finish

    The soup must not boil after the cream and chicken purée have been added. Season with salt and serve.

Changes from the original

Quantities are put into modern units; "4 1. cream" in the OCR is interpreted as ¼ liter cream. The butter is split into two entries (the pan and the thickening). Salt is listed as a separate ingredient. The method is split into numbered steps, and "haarsigt" is explained as a fine-mesh sieve.

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Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 54) → 1949 (korrekturlest, s. 65)~44% av teksten endretfjernetlagt til
(purée a Prinsessesuppe. (Purée à la princesse). princesse.) INGREDIENSER: 1 kylling eller høne 60 gr. smør 1 løk 1 bundt bunt persille 2 pepperkorn 2 l. kraft 2 pepperkorn 60 gr. smør 60 gr. hvetemel saft av 1/2 citron 1/4 ½ sitron ¼ l. fløte. FREMGANGSMÅTE: Den rensede kylling skjæres op. fraskjæres brystkjøttet. I bunden bunnen av gryten lægges smørret, herpaa lægges legges smøret, herpå legges den opskaarne opskårne løk, persille persille, pepperkorn og pepperkorn, resten av den opskaarne kylling haves i. Lok lægges paa opskårne kylling. Lokk legges på gryten, og det koker i 10 minutter; skal ikke brunes; kraften tilsættes, tilsettes, og det smaakoker småkoker i 1 time. Siles. Smør og mel røres sammen, spædes spedes med kraften, koker 10 minutter. Saften av citronen sitronen samt fløten haves has i. Brystkjøttet av kyllingen skjæres fra benene, skrapes, støtes i en morter, paaheldes påhelles litt av suppen og gnides gnis gjennem en haarsigt hårsikt eller tyndt tynt klæde i suppen. Suppen maa må ikke koke, koke efterat fløten og kyllingpuréen er kommet i. — Salt efter smak.

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Frequently asked questions

How long does the soup take?
Count on about 1 hour and 45 minutes in all: the chicken sweats for 10 minutes under a lid in butter with onion, parsley and peppercorns, then simmers for 1 hour in 2 liters of stock, and the flour-thickened soup cooks another 10 minutes.
Must the chicken be browned when it sweats in the butter?
No. The recipe expressly says it should not be browned – it should only sweat under a lid for 10 minutes in butter together with sliced onion, parsley and peppercorns.
What makes the soup a "princess soup"?
The breast meat is cut from the bones, scraped and pounded in a mortar, thinned with a little soup and rubbed through a fine sieve or a thin cloth back into the soup. The thickening is a butter roux of 60 g butter and 60 g wheat flour, seasoned with the juice of 1/2 lemon and 1/4 liter cream.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 54, where it is called purée à la princesse. It is intended for 6 servings.

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