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Soup à la Faubonne

Erken's Soup à la Faubonne (1914): carrot, swede, leek, celeriac and onion are sliced, sweated in butter under a lid for ½ hour without browning, thickened with rice flour and extended with 2.5 l meat stock. Simmered about 3 hours, puréed, and finally liaisoned with 2 egg yolks and 2 tbsp cream without boiling. Served with egg dumplings or small filled choux puffs.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 59 (falt i det fri)

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About the dish

A rich vegetable purée in the French style, thickened with egg yolks and cream. Erken points out that "second-run stock" — stock from already boiled bones — is good enough here, a typical expression of the household economy of the book.

How to make it

  1. 1

    Prepare the vegetables

    Clean all the vegetables and cut them into thin slices.

  2. 2

    Sweat under a lid

    Melt the butter, add the vegetables and the spices, stir well and let it sweat under a lid for ½ hour. It must not brown.

  3. 3

    Add flour and stock

    Sprinkle over the rice flour, mix well and add the meat stock. Second-run stock may well be used.

  4. 4

    Simmer until tender

    Let the soup simmer for about 3 hours, or until the vegetables are completely tender.

  5. 5

    Purée the soup

    Press the soup through a colander or sieve. Rinse the pot, pour the soup back, season with salt and bring it to a boil.

  6. 6

    Liaison with egg and cream

    Whisk together the egg yolks and cream and strain them into the soup while whisking vigorously. The soup must not boil after the egg yolks are added.

  7. 7

    Serve

    Serve the soup with egg dumplings or small filled choux puffs.

Changes from the original

Measurements are modernized (g, l, tablespoons). "Rubbed through a colander" is kept as pressing through a colander or sieve. The steps are numbered and salt is given as "to taste".

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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. 59) → 1949 (korrekturlest, s. 71)~49% av teksten endretfjernetlagt til
2½ l. kjøtkraft 60 gr. smør 60 gr. rismel 2 eggeblommer 2 spiseskeer fløte 4 gulerøtter 1 kaalrabi kålrabi 2 purrer sellerirot ½ selleri 1 løk 1 litet lite laurbærblad 5 pepperkorn 2½ l. kjøttkraft 60 gr. smør 60 gr. rismel 2 eggeplommer 2 spiseskjeer fløte. Alle grønsaker grønnsaker renses og skjæres i tynde tynne skiver. Smørret Smøret smeltes, de opskaarne opskårne røtter og krydderierne haves krydderier has i, omrøres godt og surrer under lok lokk ½ time, — maa må ikke brunes. brunis. Rismelet drysses i, blandes godt omkring, og kraften tilsættes; tilsettes; dette kan godt være anden annen gangs kraft. Suppen smaakoker småkoker nu ca. 3 timer, eller til grønsakerne grønnsakene er aldeles møre; gnides gnis gjennem dørslag. Skyl — Skyll gryten, ha suppen igjen i gryten, tilsæt tilsett salt efter smak, la suppen faa få et opkok. Eggeblommerne Eggeplommene og fløten vispes sammen, siles i suppen under sterk visping; suppen maa må ikke koke, koke efterat eggeblommerne eggeplommene er hat hatt i. — I suppen serveres eggeboller eggboller eller smaa fyldte vandbakkels. små fylte vannbakkels.

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Frequently asked questions

How long does the soup take to make?
Count on about 4 hours total: the vegetables sweat in butter under a lid for about ½ hour, then the soup simmers about 3 hours until the vegetables are completely tender.
Which vegetables go into it?
4 carrots, 1 swede, 2 leeks, celeriac and 1 onion, plus a small bay leaf and 5 peppercorns as seasoning. Everything is cleaned and cut into thin slices.
Can I use second-run stock?
Yes, the recipe explicitly says that the stock (2½ l meat stock) may well be second-run stock.
How is the soup liaisoned?
Two egg yolks and 2 tablespoons of cream are whisked together and strained into the soup while whisking hard. The soup must not boil after this, or the egg mixture will separate. The vegetables are pressed through a colander before the liaison.

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