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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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 59)~84% of the text changedremovedadded
2,5 l kjøttkraft (gjerne annen gangs kraft). 2½ l. kjøtkraft 60 g smør. gr. smør 60 g rismel. gr. rismel 2 eggeblommer 2 spiseskeer fløte 4 stk gulrøtter. gulerøtter 1 stk kålrabi. kaalrabi 2 stk purre. 1 stk sellerirot. purrer sellerirot 1 stk løk. løk 1 stk litet laurbærblad (lite). 5 stk pepperkorn. 2 stk eggeplommer. 2 ss fløte. salt (etter smak). eggeboller eller små fylte vannbakkels (til servering). Rens alle grønnsakene pepperkorn Alle grønsaker renses og skjær dem i tynne skiver.. Smelt smøret, legg skjæres i grønnsakene tynde skiver. Smørret smeltes, de opskaarne røtter og krydderet, rør krydderierne haves i, omrøres godt om og la det surre surrer under lokk i lok ½ time. Det må time, — maa ikke brunes.. Dryss over rismelet, bland brunes. Rismelet drysses i, blandes godt om omkring, og tilsett kjøttkraften. Annen gangs kraft kraften tilsættes; dette kan godt brukes.. La suppen småkoke i være anden gangs kraft. Suppen smaakoker nu ca. 3 timer, eller til grønnsakene grønsakerne er helt møre.. Press suppen gjennom dørslag eller sil. Skyll aldeles møre; gnides gjennem dørslag. Skyl gryten, hell ha suppen tilbake, smak til med igjen i gryten, tilsæt salt og gi den efter smak, la suppen faa et oppkok.. Visp sammen eggeplommer og fløte opkok. Eggeblommerne og sil det inn fløten vispes sammen, siles i suppen under kraftig visping. Suppen må sterk visping; suppen maa ikke koke etter at eggeplommene koke, efterat eggeblommerne er kommet i.. Server hat i. — I suppen med serveres eggeboller eller små fylte vannbakkels. smaa fyldte vandbakkels.

Note on Modernised

Mål er modernisert (g, l, spiseskjeer). «Gnides gjennem dørslag» er beholdt som å presse gjennom dørslag eller sil. Trinnene er nummerert og salt oppgitt som «etter smak».

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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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