What does a soup bundle consist of?

30 g parsley, a little celery leaf, 1 small sprig of thyme and 1 small bay leaf.

Why should the string be dipped in boiling water?

The recipe directs that the string first be dipped in boiling water before the herbs are tied together — this way the thread is clean before it goes into the soup.

How is the soup bundle used?

The herbs are cleaned and tied together into a bouquet with string, so it can easily be put into the soup and taken out again after cooking. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 35.

Soup Bundle (Herb Bouquet)

A soup bundle (bouquet garni) of 30 g parsley, a little celery leaf, a sprig of thyme and a small bay leaf, tied with string dipped in boiling water. Used for stock, soups and sauces.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 35 (falt i det fri)

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About the dish

The soup bundle — what we today call bouquet garni — is used in a number of Erken's stock and soup recipes. The string is dipped in boiling water so that it is clean.

How to make it

1
Clean the herbs
Rinse and clean the parsley, celery leaf, thyme and bay leaf.
2
Tie together
Tie the herbs together into a bouquet with a string that has first been dipped in boiling water. Put the bundle in the stock or soup during cooking and take it out before serving.

Changes from the original

The weight is kept in grams, "celery leaf" and "string" are retained. The method is divided into two short steps.

Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

1949 (proofread, p. 46) → Modernised~92% of the text changedremovedadded

30 ~~gr. persille litt~~ g persille. sellerigrønt (litt). 1 liten ~~gren timian~~ kvist timian. 1 ~~lite laurbærblad. En suppevisk består av opplistningen ovenfor.~~ stk laurbærblad (lite). Skyll og rens persille, sellerigrønt, timian og laurbærblad.. Bind urtene sammen til en bukett med en hyssing som først er dyppet i kokende vann. Legg visken i kraften eller suppen under kokingen og ta den ut før servering.

Note on Modernised

Vekt beholdt i gram, «sellerigrønt» og «hyssing» beholdt. Fremgangsmåten er delt i to korte trinn.

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Frequently asked questions

What does a soup bundle consist of?: 30 g parsley, a little celery leaf, 1 small sprig of thyme and 1 small bay leaf.
Why should the string be dipped in boiling water?: The recipe directs that the string first be dipped in boiling water before the herbs are tied together — this way the thread is clean before it goes into the soup.
How is the soup bundle used?: The herbs are cleaned and tied together into a bouquet with string, so it can easily be put into the soup and taken out again after cooking. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 35.

Equipment for this dish

Cast-iron cookware set →Cast iron handles long, slow simmering – just what soups and stocks need.Engrospris.no

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