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.

Spinach Soup II

Name: Spinach Soup II
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 3 dl spinach (finely chopped, about 1 teacup); 1 tbsp butter; 7 dl meat stock (boiling); 2 pcs egg yolks (for thickening)

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
Prepare the spinach
Clean the spinach, blanch it quickly in boiling water, and chop it finely.
2
Saute
Stir the spinach over the heat with the butter.
3
Thin
Thin with boiling meat stock and let the soup steep for a few minutes.
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.

In stores now

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

Smør
- Lurpak Dansk Smør 200 gLurpakca. kr 30,80 · Oda
- Hodne Søren Så Godt Smør 250gHODNE SØRENca. kr 67,90 · Coop

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1949 (proofread, p. 69)~94% of the text changedremovedadded

~~3 dl spinat (finhakket, ca. 1 teskål). 1 ss smør. 7 dl kjøttkraft (kokende).~~ (Potage purée aux épinards.) 60 gr. smør, 60 gr. hvetemel, 2 ~~stk eggeplommer (til legering). Rens spinaten, blancher~~ l. kjøttkraft, 200 gr. spinat, 2 eggeplommer, 1 del. fløte. Spinatens renses, og er den ~~raskt~~ ikke ganske ung, tas stilkene fra; dette gjøres helst med en kjøkkensaks. Vask spinaten i ~~kokende~~ koldt vann ~~og hakk den fint.. Rør~~ — 6 nye vann — spinaten settes over varmen med ~~smøret.. Spe med kokende kjøttkraft~~ ¾ liter vann; tilsett ¾ teskje salt for å bevare spinatfarven og ~~la suppen trekke noen minutter.. Legér suppen med eggeplommer uten at~~ damp hurtig under lokk. Spinaten siles; vannet blandes i kraften, og spinaten hakkes ganske fin. Smøret smeltes, irøres melet og den ~~koker. Kjørvel-, karvekål-~~ hakkede spinat, den kokende kraft ivispes, alt med engang. — Småkoker i 10 minutter, kan jevnes med eggeplommene og ~~syresuppe lages på samme måte.~~ fløten. I suppen serveres franskbrødterninger, som er stekt lysebrune i smør, små eggboller, litt frossen fløte, små kjøttboller eller forlorne egg.

Note on Modernised

«1 teskaal» er anslått til ca. 3 dl hakket spinat, «1 ske smør» til 1 spiseskje. Mengde kjøttkraft og eggeplommer er presisert.

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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.

Equipment for this dish

Cast-iron cookware set →Cast iron handles long, slow simmering – just what soups and stocks need.Engrospris.no

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