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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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Time machine – what changed?

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

From1914Modernised
To1914Modernised
Modernised → 1914 (proofread, p. 59)~83% of the text changedremovedadded
1 kg spinat (mengden er usikker i originaltrykket). 60 g smør. gr. smør 60 g hvetemel. gr. hvetemel 2 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 l. kjøtkraft 1 kg. spinat. Spinaten renses, og fjern stilkene hvis er den ikke er helt ung – bruk gjerne ganske ung, tages stilkene fra; dette gjøres helst med en kjøkkensaks. Skyll Vask spinaten i kaldt vann, seks ganger i nytt vann.. Sett koldt vand — 6 nye vand —, spinaten sættes over ilden med 5 dl vann, tilsett ½ ts salt (og eventuelt liter vand; tilsæt ½ ts natron) teske salt for å at bevare den grønne fargen, spinatfarven og kok raskt opp hurtig uten lokk.. Sil spinaten. Bland kokevannet lok. ½ teske pulverisert natron hjælper ogsaa til at bevare farven. Naar spinaten er kokt, siles den; vandet blandes i kjøttkraften kraften, og hakk spinaten helt fin.. Smelt smøret, rør inn hakkes ganske fin. Smørret smeltes, irøres melet og den hakkede spinaten. Visp inn spinat, den kokende kraften, kraft ivispes, alt på én gang.. La suppen småkoke med engang. — Smaakoker i 10 minutter. Server med loffterninger I suppen serveres franskbrødterninger, som er stekt lysebrune i smør, eller med små smaa eggeboller.

Note on Modernised

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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