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.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 67)~75% of the text changedremovedadded
30 g gulrøtter. gr. gulerøtter, 20 g løk. gr. løk, 10 g persille. gr. persille, 1 kg reker (med skall). kg. reker, 80 g smør (til bruning). gr. smør, salt, pepper, 90 g risengryn. gr. risengryn, 1 dl hvitvin. 1,5 dl kraft (til rekene og røttene). 7,5 dl kraft (til å koke risen). 80 g rekesmør (tilsettes til slutt). 2 ss kremfløte. salt (en knivsodd). pepper (etter smak). Rens gulrøtter, løk del. hvitvin, kraft. Gulerøttene, løken og persille, skjær alt persillen renses, skjæres smått op og brun det brunes i 80 g smør.. Ta gr. smør; ta ca. 120 g reker, vaskede gr. reker — vasket, men urensede, urensede — og rør dem om sammen med de brunede røttene. Tilsett hvitvinen, røtter, tilsett hvitvin, en knivsodd knivs odd salt og pepper.. Hell på 1½ dl pepper. Nu helles 1 % del. kraft på, og la det koke koker i 10 minutter.. Kok risengrynene minutter. Risengrynene koker for seg sig i ¾ liter kraft.. Vask og rens resten % l. kraft. Resten av rekene; de rekene vaskes og renses og skal serveres hele i suppen. Ta vare på skallene.. Knus suppen; skallene sammen med støtes, tillikemed de kokte røttene, røtter, tilsett den kokte risen, ris, hell all kraften kraft over og press alt gjennom det hele gjennem en sil.. sikt. Ha suppen det tilbake i gryten og spe med kraft tilsett kraft, til den suppen er passe jevn. Rett Like før anretningen røres inn tilsettes 80 g gr. rekesmør og 2 spiseskjeer kremfløte. Legg de rensede rekene i suppen.

Note on Modernised

Mål omregnet til moderne enheter (dl, liter, gram). «Sigt» er modernisert til sil, «støtes» til knuses/moses. Rekesmøret er nevnt som eget tilbehør man lager av skall og smør. Trinnene er nummerert.

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.

Equipment for this dish

Advertisement

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

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!