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Celery Soup (purée de céleri)

Celery soup (purée de céleri) from Erken 1914: blanched celeriac drawn in butter, cooked in meat stock, thickened with butter and flour, pressed through a sieve, and thinned with cream. The same method is used for cauliflower, Jerusalem artichoke, sorrel, leek, and swede soup.

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

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About the dish

The base recipe for Erken's French-inspired purée soups: the same method is used for cauliflower, Jerusalem artichoke, sorrel, leek, and swede. Blanching before the butter step takes off the sharpest flavor and gives a mild, white soup.

How to make it

  1. 1

    Blanch the celeriac

    Trim the celeriac, cut it into slices, and blanch them in lightly salted water. Dry the slices well.

  2. 2

    Draw in butter

    Melt 90 g butter, add the celeriac, and let it draw in the butter for 10 minutes without browning.

  3. 3

    Cook

    Add 1 liter of stock and let it simmer, covered, for half an hour.

  4. 4

    Thickening

    Melt the rest of the butter, stir in the flour, and thin with the remaining stock and the celeriac stock together with the celeriac. Let it simmer until the celeriac is completely cooked through.

  5. 5

    Sieve and finish

    Press the soup through a sieve, bring it to a boil, and season with salt and pepper. Thin with the cream.

  6. 6

    Serve

    Serve fried bread cubes with the soup.

Changes from the original

Measurements converted to modern units. The cream, which appears in the ingredient list but not in the original's method, has been added at the end. "Sigt" (sieve) is modernized to sieve, and the steps are numbered.

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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 55) → Modernised~81% of the text changedremovedadded
3 stk sellerirøtter (knollselleri). 120 gr. g smør (90 g til sellerien, resten til jevningen). 60 gr. hvetemel g hvetemel. 2 l. kjøtkraft l kjøttkraft. 2 del. fløte dl fløte. salt (etter smak). pepper (etter smak). stekte brødterninger. Sellerien renses, skjæres brødterninger (til servering). Rens sellerirøttene, skjær dem i skiver og blancheres forvell dem i let saltet vand. Tørres godt, lettsaltet vann. Tørk skivene godt.. Smelt 90 gr. smør smeltes, sellerien haves g smør, legg i sellerien og smaatrækker la den trekke i smørret smøret i 10 minutter; maa ikke brunes. minutter uten å bli brun.. Tilsett 1 l. liter kraft tilsættes, og la det smaakoker småkoke under lok ½ time. Resten lokk i en halv time.. Smelt resten av smørret smeltes, irøres melet, spædes smøret, rør inn melet og spe med den øvrige kraften og sellerikraften sammen med røtterne; la sellerien. La det smaakoke, småkoke til sellerien er helt kokt, presses gjennem sigt. Gives igjen gjennomkokt.. Press suppen gjennom en sil, gi den et opkok. Stekte oppkok og smak til med salt og pepper. Spe med fløten.. Server stekte brødterninger serveres til suppen. Nedenstaaende supper lages paa samme maate: Blomkaalsuppe ¾ kg. blomkaal Jordskoksuppe 1 kg. jordskokker Syresuppe ½ kg. syre Purresuppe ¾ kg. purre Kaalrabisuppe ¾ kg. kaalrabi.

Note on Modernised

Mål omregnet til moderne enheter. Fløten, som står i ingredienslisten men ikke i originalens fremgangsmåte, er lagt inn til slutt. «Sigt» er modernisert til sil, og trinnene er nummerert.

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Frequently asked questions

Why should the celeriac not be browned in the butter?
The soup should be light and delicate in color and flavor. The celeriac is therefore drawn in the butter over low heat for about 10 minutes without taking on color, after it has been blanched in lightly salted water and dried well.
How long does the cooking take?
The celeriac first simmers about ½ hour, covered, in 1 liter of stock. Then it cooks on in the flour-thinned stock until it is completely tender, before everything is pressed through a sieve and brought to a boil. Figure on about 70 minutes total.
Can I use other vegetables?
Yes, Schønberg Erken gives the same method for cauliflower soup (¾ kg cauliflower), Jerusalem artichoke soup (1 kg Jerusalem artichokes), sorrel soup (½ kg sorrel), and leek soup.
What is served with the soup?
Fried bread cubes. The cream (2 deciliters) is stirred into the finished soup, which is seasoned with salt and pepper.

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