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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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 54)~79% of the text changedremovedadded
(purée a la princesse). 1 stk kylling eller høne (renset). 60 g gr. smør (til kjelen). 1 stk løk (oppskåret). 1 bunt persille. bundt persille 2 stk pepperkorn. pepperkorn 2 l kjøttkraft. l. kraft 60 g gr. smør (til jevningen). 60 g hvetemel. 0,5 stk sitron (saften). 2,5 dl gr. hvetemel saft av 1/2 citron 1/4 l. fløte. salt (etter smak). Del den Den rensede kyllingen. Legg smøret i bunnen kylling skjæres op. I bunden av kjelen, deretter oppskåret gryten lægges smørret, herpaa lægges den opskaarne løk, persille og pepperkorn, og legg kyllingstykkene over.. Legg lokk på kjelen den opskaarne kylling haves i. Lok lægges paa gryten, og la det koke koker i 10 minutter uten at noe brunes.. Tilsett minutter; skal ikke brunes; kraften tilsættes, og la det småkoke i smaakoker 1 time. Sil kraften.. Rør smør Siles. Smør og mel røres sammen, spe spædes med kraften og la suppen koke i kraften, koker 10 minutter.. Tilsett sitronsaften og fløten.. Skjær brystkjøttet minutter. Saften av citronen samt fløten haves i. Brystkjøttet av kyllingen skjæres fra beina, skrap det rent og støt det benene, skrapes, støtes i morter. Spe med en morter, paaheldes litt av suppen og gni det gjennom gnides gjennem en finmasket sil haarsigt eller et tynt klede ned tyndt klæde i suppen.. suppen. Suppen må maa ikke koke etter at koke, efterat fløten og kyllingpuréen er tilsatt. Smak til med salt og server. kommet i. — Salt efter smak.

Note on Modernised

Mengder er satt i moderne enheter; «4 1. fløte» i OCR er tolket som ¼ liter fløte. Smøret er delt i to poster (kjelen og jevningen). Salt er ført opp som egen ingrediens. Fremgangsmåten er delt i nummererte trinn, og «haarsigt» er forklart som finmasket sil.

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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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