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Spinach Soup I

Erken's spinach soup (1914): spinach is quickly boiled with salt (and a little baking soda) to keep its color, finely chopped, and stirred into a butter-flour base together with 2 l of boiling meat stock. Simmered 10 minutes and served with buttered bread croutons or small egg dumplings.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 59 (falt i det fri)

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About the dish

A classic French-inspired vegetable puree from the soup chapter of Erken's "Stor kokebok" (1914). Erken places great emphasis on preserving the fresh green color, using salt, quick uncovered boiling, and a touch of baking soda - a common trick in the kitchens of the day.

How to make it

  1. 1

    Clean the spinach

    Clean the spinach and remove the stems if it is not very young - a pair of kitchen scissors works well. Rinse the spinach in cold water, six times in fresh water.

  2. 2

    Boil the spinach

    Put the spinach on with 5 dl water, add 1/2 tsp salt (and optionally 1/2 tsp baking soda) to preserve the green color, and bring quickly to a boil uncovered.

  3. 3

    Strain and chop

    Strain the spinach. Mix the cooking water into the meat stock and chop the spinach very finely.

  4. 4

    Make the soup

    Melt the butter, stir in the flour and the chopped spinach. Whisk in the boiling stock, all at once.

  5. 5

    Simmer and serve

    Let the soup simmer for 10 minutes. Serve with white bread cubes fried light brown in butter, or with small egg dumplings.

Changes from the original

Quantities are given in modern units (dl, tsp, g). The amount of spinach was partly illegible in the OCR and has been set to 1 kg. Baking soda is kept as an optional addition. The method has been divided into numbered steps.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 59) → Modernisert~83% av teksten endretfjernetlagt til
1 kg spinat (mengden er usikker i originaltrykket). 60 gr. smør g smør. 60 gr. hvetemel g hvetemel. 2 l. kjøtkraft 1 kg. spinat. Spinaten renses, l kjøttkraft. 5 dl vann (til koking av spinaten). 0,5 ts salt (i kokevannet, bevarer fargen). 0,5 ts natron (valgfritt, holder fargen grønn). loffterninger stekt i smør, eller små eggeboller (til servering). Rens spinaten og er fjern stilkene hvis den ikke ganske ung, tages stilkene fra; dette gjøres helst med er helt ung – bruk gjerne en kjøkkensaks. Vask Skyll spinaten i koldt vand — 6 nye vand —, kaldt vann, seks ganger i nytt vann.. Sett spinaten sættes over ilden med ½ liter vand; tilsæt 5 dl vann, tilsett ½ teske ts salt (og eventuelt ½ ts natron) for at å bevare spinatfarven den grønne fargen, og kok hurtig raskt opp uten lok. ½ teske pulverisert natron hjælper ogsaa til at bevare farven. Naar spinaten er kokt, siles den; vandet blandes lokk.. Sil spinaten. Bland kokevannet i kraften, kjøttkraften og hakk spinaten hakkes ganske fin. Smørret smeltes, irøres helt fin.. Smelt smøret, rør inn melet og den hakkede spinat, spinaten. Visp inn den kokende kraft ivispes, kraften, alt med engang. — Smaakoker på én gang.. La suppen småkoke i 10 minutter. I suppen serveres franskbrødterninger, som er Server med loffterninger stekt lysebrune i smør, eller smaa med små eggeboller.

Note til Modernisert

Mengder er oppgitt i moderne enheter (dl, ts, g). Spinatmengden var delvis uleselig i OCR og er satt til 1 kg. Natron er beholdt som valgfritt tilsetning. Fremgangsmåten er delt i nummererte trinn.

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Frequently asked questions

How do I keep the spinach green?
Boil the spinach quickly uncovered, and add 1/2 teaspoon of salt. According to the recipe, 1/2 teaspoon of powdered baking soda also helps preserve the spinach color.
How long should the soup cook?
After the boiling stock is whisked into the butter, flour, and spinach mixture, the soup should simmer for 10 minutes. Allow about 45 minutes total, including cleaning and boiling the spinach.
What is served in the soup?
White bread cubes fried light brown in butter, or small egg dumplings.
How much of each ingredient is needed for 6 servings?
60 g butter, 60 g wheat flour, 2 liters of meat stock, and 1 kg spinach. The spinach is first boiled in 1/2 liter of water, which is strained off and mixed into the stock. The recipe is from Henriette Schonberg Erken's "Stor kokebok" (1914), p. 59.

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