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Spinach Soup II

Blanched, chopped spinach is sauteed in butter, thinned with meat stock, and thickened with egg yolks; the same method works for chervil, ground elder, and sorrel.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 670 (falt i det fri)

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About the dish

A green soup for the sick, made from blanched spinach and meat stock. Erken notes that chervil, ground elder, and sorrel can be used the same way.

How to make it

  1. 1

    Prepare the spinach

    Clean the spinach, blanch it quickly in boiling water, and chop it finely.

  2. 2

    Saute

    Stir the spinach over the heat with the butter.

  3. 3

    Thin

    Thin with boiling meat stock and let the soup steep for a few minutes.

  4. 4

    Thicken

    Thicken the soup with egg yolks without letting it boil. Chervil, ground elder, and sorrel soup are made the same way.

Changes from the original

"1 teacup" is estimated at about 3 dl of chopped spinach, and "1 spoon of butter" at 1 tablespoon. The amounts of meat stock and egg yolks have been specified.

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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.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 670) → 1949 (korrekturlest, s. 69)~94% av teksten endretfjernetlagt til
(Potage purée aux épinards.) 60 gr. smør, 60 gr. hvetemel, 2 l. kjøttkraft, 200 gr. spinat, 2 eggeplommer, 1 teskaal finhakket spinat Spinaten del. fløte. Spinatens renses, blancheres og hakkes. Røres over ilden er den ikke ganske ung, tas stilkene fra; dette gjøres helst med 1 ske smør, utspædes en kjøkkensaks. Vask spinaten i koldt vann — 6 nye vann — spinaten settes over varmen med ¾ liter vann; tilsett ¾ teskje salt for å bevare spinatfarven og damp hurtig under lokk. Spinaten siles; vannet blandes i kraften, og spinaten hakkes ganske fin. Smøret smeltes, irøres melet og den hakkede spinat, den kokende kjøtkraft. Suppen kraft ivispes, alt med engang. — Småkoker i 10 minutter, kan jevnes med eggeblommer. Kjørvel-, karvekaal- eggeplommene og syresuppe lages paa samme maate. fløten. I suppen serveres franskbrødterninger, som er stekt lysebrune i smør, små eggboller, litt frossen fløte, små kjøttboller eller forlorne egg.

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Frequently asked questions

How is the spinach prepared?
The spinach is cleaned, blanched (briefly scalded in boiling water), and finely chopped. It is then stirred over the heat with 1 spoon of butter before being thinned with boiling meat stock.
How is the soup thickened?
The soup is thickened with egg yolks. Take the pot off high heat when the egg yolks are stirred in, so the soup does not curdle or boil.
Can I use other green herbs?
Yes, the recipe says that chervil, ground elder, and sorrel soup are made the same way.
Where does the recipe come from?
It is taken from Henriette Schonberg Erken's "Stor kokebok" (1914), p. 670, from the chapter on nursing care and food for the sick.

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