A soup of spinach and onion boiled for 5 minutes in stock, finished with butter, cream and egg yolk. From the chapter on food for the sick. From Erken's Big Cookbook (1949), p. 805.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 805 (falt i det fri)
The recipe is in the chapter on invalid cookery. The book gives the nutritional content: 8.1 g protein, 26.6 g fat, 7.1 g carbohydrate and 242 calories.
Wash spinach
Wash the spinach in several waters.
Cook
Bring the stock to the boil. Add the spinach and onion and cook for 5 minutes.
Season
Season the soup and add butter and cream. Stir the egg yolk into the cream before mixing it in.
Variations
Kale soup made from 100 g kale is prepared in the same way, as are chervil, wild cabbage, nettle and sorrel soups.
Quantities are unchanged. The text does not say where the egg yolk goes in; it is stirred into the cream. The recipe is counted as one serving.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Kremfløte
Løk
Smør
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