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.

Purée printanière (Spring Soup)

Name: Purée printanière (Spring Soup)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 2 l beef stock or water (use bouillon cubes if you use water); 6 pcs bouillon cubes (only when using water); 50 g butter; 50 g wheat flour; 4 pcs turnips; 4 pcs carrots; 200 g spinach (coarsely cut); 250 g asparagus

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)

Be the first to rate

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
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
Make the thickening
Stir together butter and flour, thin with the other liter of boiling stock to a smooth base.
3
Combine the soup
Combine the thickening with the boiled vegetable soup and bring it all to a boil.
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.

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.

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1914 (proofread, p. 55)~82% of the text changedremovedadded

2 ~~l kjøttkraft~~ l. kjøtkraft eller ~~vann (bruk buljongterninger hvis du bruker vann).~~ vand 6 ~~stk buljongterninger (kun ved bruk av vann).~~ maggibuljongterninger 50 ~~g smør.~~ gr. smør 50 ~~g hvetemel.~~ gr. hvetemel 4 ~~stk neper.~~ næper 4 ~~stk gulrøtter.~~ gulerøtter 200 g gr. spinat ~~(grovskåret).~~ 250 ~~g asparges. Rens neper og gulrøtter~~ gr. asparges Røtterne renses og ~~skjær dem~~ skjæres i ~~små stykker. Kok dem~~ smaa stykker, kokes møre i 1 ~~liter av kraften.. Rør sammen smør~~ l. kraft. Smør og ~~mel, spe~~ mel røres sammen, spædes med den ~~andre literen~~ anden liter kokende kraft ~~til en jevn base.. Bland jevningen~~ og blandes sammen med den ~~kokte grønnsakssuppen og gi alt~~ øvrige suppe. Alt gives et ~~oppkok.. Kok asparges~~ opkok. Asparges og ~~grovskårne spinatblader~~ spinatblade bør helst koke for ~~seg, og legg dem i suppen ved anretningen.~~ sig; spinatbladene skal være temmelig grovskaarne.

Note on Modernised

Mål er omregnet til moderne enheter (liter, dl, gram). «Næper» er beholdt som neper. Buljongterninger er oppgitt som valgfritt tilbehør dersom man bruker vann i stedet for kjøttkraft. Trinnene er skilt ut og språket modernisert.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Equipment for this dish

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

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

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!