A shrimp soup where the crushed shells simmer in water for a couple of hours, the butter is skimmed off and used with the flour, and the soup is thinned with vegetable stock and cream. From Erken's Stor kokebok (1949), p. 66.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 66 (falt i det fri)
The book has two shrimp soups; this is number II, where the shells give the stock its flavour.
Soak the shrimp
Rinse the shrimp well and soak them in the water for 1½ hours.
Cook the shells
Peel the shrimp. Crush all the shells and put them in a pot with the water. Simmer under a lid for a couple of hours, skimming off the butter that rises to the surface.
Make the base
Stir the flour into the butter and thin with vegetable stock and the cream.
Serve
Serve the soup with the peeled shrimp and small fish balls.
The text does not say when the butter is added; here it is counted with the shells in the pot, and the skimmed butter is used for the flour.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Smør
Reker
Kremfløte
Product data and prices via Kassalapp. Prices are updated daily and may vary.
Pick two different editions to see a comparison.
Be the first to share your own version.
More dishes in the same category from the archive
Ingen kommentarer ennå. Bli den første til å dele!
