Tomato milk soup

Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Melk og melkeprodukter, s. 44 (falt i det fri)

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How to make it

1
Make the roux
Stir the butter and flour together. Gradually thin with the milk and bring to the boil.
2
Add the tomato
Stir the tomato purée into a little of the soup, whisk it together and return it to the soup. Season with salt.
3
Thicken and serve
The soup can be thickened with 1 egg yolk mixed with 1 tbsp cream. Serve with boiled celery or green peas in the soup, if you like.

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Time machine – what changed?

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

From1939 Modernised

To1939 Modernised

Modernised → 1939 (proofread, p. 44)~63% of the text changedremovedadded

Tomatmelkesuppe 40 g ~~smør.~~ smør, 35 g ~~hvetemel. 1,5~~ hvetemel, 1.5 l ~~melk. 1,5~~ melk, 1.5 dl ~~tomatpuré.~~ tomatpuré, salt ~~(etter smak). 1 stk eggeplomme (valgfritt, til jevning). 1 ss fløte (valgfritt, til jevning). Rør smør~~ Smør og mel ~~sammen. Spe~~ røres sammen, spes litt ~~etter~~ efter litt med ~~melken og kok opp..~~ melken, gis et opkok. Rør tomatpuréen ut i litt av suppen, visp det sammen og ha ~~tilbake~~ i ~~suppen. Smak til med salt..~~ salt efter smak. Suppen kan jevnes med 1 eggeplomme utrørt med 1 ss spiseskje fløte. ~~Server gjerne med~~ I suppen kan serveres kokt selleri eller grønne ~~erter i suppen.~~ erter.

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