Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Shrimp Soup

Shrimp soup from Erken 1914: 1 kg shrimp, browned root vegetables, white wine, and rice cooked in stock, crushed with the shrimp shells and pressed through a sieve; finished with 80 g shrimp butter and cream, with peeled shrimp in the soup.

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

Be the first to rate

About the dish

A finer shellfish soup where the shrimp shells give all the flavor: they are pounded together with the root vegetables and the boiled rice and pressed through a sieve, the way older kitchens made use of the whole ingredient. Shrimp butter made from the shells rounds off the soup at the end.

How to make it

  1. 1

    Brown the root vegetables

    Clean the carrots, onion, and parsley, cut everything small, and brown it in 80 g butter.

  2. 2

    Shrimp in the pan

    Take about 120 g shrimp, washed but unpeeled, and stir them together with the browned roots. Add the white wine, a pinch of salt, and pepper.

  3. 3

    Boil

    Pour in 1½ dl stock and let it boil for 10 minutes.

  4. 4

    Boil the rice

    Boil the rice separately in ¾ liter of stock.

  5. 5

    Peel the rest of the shrimp

    Wash and peel the rest of the shrimp; they are to be served whole in the soup. Save the shells.

  6. 6

    Crush and strain

    Crush the shells together with the boiled roots, add the boiled rice, pour all the stock over, and press everything through a sieve.

  7. 7

    Finish

    Return the soup to the pot and thin with stock until it is suitably smooth. Just before serving, stir in 80 g shrimp butter and 2 tablespoons heavy cream. Put the peeled shrimp in the soup.

Changes from the original

Measures converted to modern units (dl, liter, gram). "Sigt" has been modernized to sieve, "pounded" to crushed/mashed. The shrimp butter is mentioned as a separate accompaniment made from shells and butter. The steps are numbered.

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.

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. 55) → 1949 (korrekturlest, s. 67)~36% av teksten endretfjernetlagt til
30 gr. gulerøtter gulerøtter, 20 gr. løk løk, 10 gr. persille persille, 1 kg. ræker reker, 80 gr. smør salt pepper smør, salt, pepper, 90 gr. risengryn risengryn, 1 del. hvitvin hvitvin, kraft. Gulerøtterne, Gulerøttene, løken og persillen renses, skjæres smaat smått op og brunes i 80 gr. smør; ta ca. 120 gr. ræker reker — vaskede, vasket, men urensede — og rør dem om sammen med de brunede røtter, tilsæt tilsett hvitvin, en knivsod knivs odd salt og pepper. Nu heldes 1½ helles 1 % del. kraft paa, på, og det koker i 10 minutter. Risengrynene koker for sig i ¾ % l. kraft. Resten av rækerne rekene vaskes og renses og skal serveres i suppen; skallene støtes støtes, tillikemed de kokte røtter, tilsæt tilsett den kokte ris, held al hell all kraft over og pres press det hele gjennem en sigt. sikt. Ha det tilbake i gryten og tilsæt tilsett kraft, til suppen er passe jevn. Like før anretningen tilsættes tilsettes 80 gr. rækesmør rekesmør og 2 spiseskeer spiseskjeer kremfløte.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Why are some of the shrimp boiled with the shells on?
About 120 g shrimp are used unpeeled together with browned carrots, onion, and parsley. The shells are afterward pounded with the roots and rice and pressed through a sieve — that gives the soup a strong shrimp flavor and color. The rest of the shrimp are peeled and served whole in the soup.
What thickens the soup?
90 g rice, which is boiled separately in ¾ liter of stock, is pounded together with the shells and roots and pressed through a sieve. The soup is then thinned with more stock until it has the right consistency.
How long does the base boil?
The shrimp, roots, white wine, and seasoning boil about 10 minutes in 1½ deciliters of stock; the rice is boiled separately at the same time. Allow around 75 minutes in total for peeling, pounding, and straining.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 55. It serves 6 and uses 1 kg shrimp.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!