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Tomato soup (for invalids)

Tomato is cooked tender with leek and butter, pressed through a sieve and brought to the boil with broth; seasoned. From Erken's Stor kokebok (the Big Cookbook, 1949), p. 803.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 803 (falt i det fri)

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About the dish

The tomato soup appears in the chapter on invalid cookery as a simple single portion.

How to make it

  1. 1

    Cook the tomato

    Cut up the dried tomato and cook it with the leek and butter until the tomato is completely tender.

  2. 2

    Sieve

    Press the mixture through a sieve.

  3. 3

    Add broth

    Add the broth and bring to the boil. Season.

Changes from the original

The amounts are for one small portion. "Del." is read as dl, and "kraft" in the text is the same as the broth.

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Time machine – what changed?

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

From1949Modernised
To1949Modernised
Modernised → 1949 (proofread, p. 803)~80% of the text changedremovedadded
1 stk tomat (ca. tomat, 100 g, avtørket). gr. purre, 2 g purre (et stykke). gr. 3 dl buljong. del. buljong salt (etter smak). pepper (etter smak). 15 g smør. Del den gr. smør Den avtørkede tomaten opp tomat deles op og kok den sammen med purren kokes tillikemed et stykke purre og smøret smør til tomaten er helt mør.. Press massen gjennom en sikt.. Tilsett buljongen mør; presses gjennem sikt og gi suppen tilsettes kraften. Gis et oppkok. Krydre. opkok; krydres.

Note on Modernised

Mengdene er for én liten porsjon. «del.» er tolket som dl, og «kraft» i teksten er det samme som buljongen.

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Frequently asked questions

Does the soup have to be sieved?
Yes, it is pressed through a sieve to remove skin and seeds.
How many portions is this?
One small portion.

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