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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
Modernised → 1949 (proofread, p. 66)~76% of the text changedremovedadded
(Purée de céleri.) 3 stk sellerirøtter (knollselleri). 120 g gr. smør (90 g til sellerien, resten til jevningen). 60 g hvetemel. gr. hvetemel 2 l kjøttkraft. 1/2 l. kjøttkraft eller grønnsakkraft 2 dl fløte. del. fløte salt (etter smak). pepper (etter smak). stekte brødterninger (til servering). Rens sellerirøttene, skjær dem Sellerien renses, skjæres i skiver og forvell dem blancheres i lettsaltet lett saltet vann. Tørk skivene godt.. Smelt Tørres godt, 90 g smør, legg i gr. smør smeltes, sellerien has i og la den trekke småtrekker i smøret i 10 minutter uten å bli brun.. Tilsett minutter, må ikke brunes. 1 liter l. kraft tilsettes, og la det småkoke småkoker under lokk i en halv time.. Smelt resten 1/2 time. Resten av smøret, rør inn melet og spe smøret smeltes, irøres melet, spes med den øvrige kraften og sellerikraften sammen med sellerien. La røttene; la det småkoke til sellerien er helt gjennomkokt.. Press suppen gjennom en sil, gi den kokt, presses gjennem sikt. Gis igjen et oppkok og smak til med salt og pepper. Spe med fløten.. Server stekte opkok. Stekte brødterninger serveres til suppen.

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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