A simple Norwegian puréed root soup (1900): mixed root vegetables boiled tender in water, pushed through a sieve and thinned with meat stock, then brought to a boil.
Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 117 (falt i det fri)
Rotsuppe er en enkel, moset suppe av kokte rotgrønnsaker spedd opp med kjøttkraft – nøysom husmannskost fra Erken og Caroline Steens «Kogebog for skole og hjem» (1900). Fremgangsmåten står trykt øverst på side 118.
Boil the roots
Clean and cut the root vegetables into slices. Put them in the boiling water and boil until they are tender.
Purée and thin
Rub everything through a colander into a smooth purée, and thin it with the boiling meat stock.
Bring to a boil
Bring the soup to a boil, and serve.
Priser utelatt. «Grønsager/rødder» tolket som blandede rotgrønnsaker med et omtrentlig vektanslag. Metoden er bevart slik den fortsetter på side 118.
Original 1900 recipe
Verbatim from the 1900 edition of the Cookbook for School and Home (Erken & Caroline Steen).
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Gulrot
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