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Purée printanière (Spring Soup)

Purée printanière from Erken's Stor kokebok (1914): a spring soup of turnips, carrots, spinach and asparagus in 2 l beef stock, thickened with butter and flour.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 55 (falt i det fri)

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About the dish

One of the classic "purée" soups in Erken's soup chapter, built on the first vegetables of spring. The use of bouillon cubes shows how, as early as 1914, industrial products had already entered the bourgeois kitchen as a substitute for homemade stock.

How to make it

  1. 1

    Boil the root vegetables tender

    Clean the turnips and carrots and cut them into small pieces. Boil them tender in 1 liter of the stock.

  2. 2

    Make the thickening

    Stir together butter and flour, thin with the other liter of boiling stock to a smooth base.

  3. 3

    Combine the soup

    Combine the thickening with the boiled vegetable soup and bring it all to a boil.

  4. 4

    Cook the greens separately

    Boil the asparagus and the coarsely cut spinach leaves separately, and add them to the soup at serving.

Changes from the original

Measurements are converted to modern units (liters, dl, grams). "Næper" is kept as turnips. Bouillon cubes are given as an optional addition if you use water instead of beef stock. The steps are separated out and the language modernized.

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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
1914 (proofread, p. 55) → 1949 (proofread, p. 66)~36% of the text changedremovedadded
2 l. kjøtkraft kjøttkraft eller vand 6 maggibuljongterninger vann 2 norexterninger 50 gr. smør 50 gr. hvetemel 4 næper neper 4 gulerøtter 200 gr. spinat 250 gr. asparges Røtterne asparges. Røttene renses og skjæres i smaa små stykker, kokes møre i 1 l. kraft. Smør og mel røres sammen, spædes spes med den anden annen liter kokende kraft og blandes sammen med den øvrige suppe. Alt gives gis et opkok. Asparges og spinatblade bør helst koke for sig; spinatbladene skal være temmelig grovskaarne. grovskårne og hatt på suppen i siste øieblikk.

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Frequently asked questions

Which vegetables are used in Purée printanière?
4 turnips, 4 carrots, 200 g spinach and 250 g asparagus. The root vegetables are boiled tender in 1 liter of stock, while the asparagus and spinach are preferably boiled separately.
How is the thickening made?
50 g butter and 50 g wheat flour are stirred together and thinned with the other liter of boiling stock. Then it is combined with the rest of the soup, and everything is brought to a boil.
Can I use water instead of beef stock?
Yes, the recipe calls for 2 liters of beef stock or water, with 6 Maggi bouillon cubes for flavor.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 55. It is intended for 6 servings and takes around 45 minutes.

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