Browned root-vegetable soup on meat stock from Erken's Stor kokebok 1914: celeriac, parsley root, carrot and onion are browned in butter, thickened with flour, extended with 2 l meat stock, simmered for half an hour, strained and served with celeriac strips and small egg dumplings.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 43 (falt i det fri)
The recipe appears in the soup chapter of "Stor kokebok" (1914) among the browned root-vegetable soups that were made on meat stock.
Clean the roots
Clean the celeriac, parsley root, carrots and onion, and cut them into pieces.
Brown in butter
Brown the vegetables in the butter in a wide pot.
Stir in flour and extend
Stir in the flour and gradually add the meat stock while stirring.
Simmer and strain
Let the soup simmer for half an hour, strain it and bring it back to a boil.
Serve
Serve the soup with boiled celeriac cut into strips and, if desired, small egg dumplings.
Amounts are converted to modern units (g/dl/l), and the method is divided into numbered steps in modern Norwegian. The flour is specified as wheat flour and the onion is given as 1 pc.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Gulrot
Løk
Smør
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