Erken's sorrel soup (1914): 1 l chopped meadow sorrel is stirred into a butter-and-flour base, thinned with 2 l meat stock and simmered a quarter of an hour. Thickened with 1 egg yolk and 1 dl cream just before serving, with toasted bread on the side.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 59 (falt i det fri)
A soup of meadow sorrel, an old Norwegian spring vegetable with a fresh, tart flavor. The recipe follows the same pattern as Erken's spinach soup, but is thickened with egg yolk and cream just before serving.
Clean the sorrel
Clean the sorrel, rinse it well and chop it finely.
Make the soup
Melt the butter, stir in the flour and the sorrel, and thin with the meat stock.
Cook
Let the soup simmer a quarter of an hour.
Thicken and serve
Whisk together the egg yolk and cream and thicken the soup with this just before it is to be served. Serve toasted bread on the side.
Measurements modernized (g, l, dl). "Sorrel" specified as meadow sorrel. The method has been divided into numbered steps.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Smør
Kremfløte
Product data and prices via Kassalapp. Prices are updated daily and may vary.
Be the first to share your own version.
More dishes in the same category from the archive
Ingen kommentarer ennå. Bli den første til å dele!
