Why must the stock be whisked vigorously into the eggs?

To enrich it without the eggs setting. The hot stock is added gradually while whisking, so the egg yolks thicken the soup evenly instead of coagulating.

What does à la reine mean?

It is French for «in the queen's manner» and denotes a fine, enriched broth soup – in Norwegian often called dronningsuppe.

Queen's Soup (suppe à la reine)

Name: Queen's Soup (suppe à la reine)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 2.5 l meat stock; 4 pcs egg yolks; 1 dl cream; 0.5 dl sherry; small meatballs (for serving)

Enriched queen's soup (suppe à la reine): meat stock thickened with egg yolks and cream, flavoured with sherry and served with small meatballs. From Erken and Steen 1900.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 119 (falt i det fri)

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About the dish

Suppe à la reine – «dronningsuppe» – er en elegant, legert kraftsuppe med lange røtter i det franske hoffkjøkkenet. Denne enkle versjonen er fra Erken og Steens skolekokebok (1900).

How to make it

1
Whisk yolks and cream
Whisk the egg yolks and cream well together in a bowl.
2
Temper with the stock
Pour the boiling meat stock into the egg mixture in a thin stream while whisking vigorously, so the eggs do not set.
3
Season and serve
Stir in the sherry and serve the soup with small meatballs in it.

Changes from the original

Mengder omregnet til metrisk. Fremgangsmåten er skrevet om til moderne norsk, med vekt på å spe kraften forsiktig i eggene for å unngå at de skiller seg. Priser fjernet.

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Frequently asked questions

Why must the stock be whisked vigorously into the eggs?: To enrich it without the eggs setting. The hot stock is added gradually while whisking, so the egg yolks thicken the soup evenly instead of coagulating.
What does à la reine mean?: It is French for «in the queen's manner» and denotes a fine, enriched broth soup – in Norwegian often called dronningsuppe.

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