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The soup of soups I

A plain soup of leeks sweated in butter and simmered with water, tomato and oats for 20 minutes, then seasoned. From Erken's Stor kokebok (1949), p. 72.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 72 (falt i det fri)

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About the dish

The book has two variants under the name «Suppenes suppe»; this one is based on leeks.

How to make it

  1. 1

    Sweat the leeks

    Slice the white of the leeks thinly and sweat in the melted butter for 10 minutes. Do not let it brown.

  2. 2

    Simmer

    Add the boiling water, tomato purée or tomatoes and the oats. Simmer for 20 minutes.

  3. 3

    Season

    Season with pepper and salt to taste.

Changes from the original

Quantities are unchanged.

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Frequently asked questions

Can I use fresh tomatoes instead of purée?
Yes. The book gives 1 tablespoon of tomato purée or 2 tomatoes.
Which grains can I use?
Rolled oats or pressed barley.

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