Tomato and pea soup from Erken's Stor kokebok (1914): tomato purée and pea purée cooked separately, pressed through a sieve, combined and thinned with 1.5-2 l vegetable stock; seasoned with butter, parsley and salt and simmered 5 minutes.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 61 (falt i det fri)
A summer soup from the soup chapter of "Stor kokebok" (1914), in which two purées - of tomato and fresh peas - are combined and thinned with vegetable stock.
Cook the tomatoes
Cut up the tomatoes and cook them on their own.
Cook the peas
Shell the peas - around 1 liter of shelled peas - and cook them on their own in boiling, salted water.
Press and measure
Press both through a sieve once they are cooked, and measure out the purées.
Combine and thin
Combine the purées in the pot and thin with the vegetable stock.
Season and cook
Add the butter, finely chopped parsley and salt to taste. Let the soup simmer for 5 minutes.
Quantities have been converted to modern units and "pilerter" has been modernized to fresh peas. "Gronsakekraft" is spelled vegetable stock. 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.
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