How is the soup thickened?

With a roux: 75 g butter and 50 g wheat flour are stirred together over the heat, then tomato purée is added and the bouillon is thinned in little by little.

How long should the soup cook?

It simmers for 15 minutes after the meat stock has been thinned in. Total time is about 35 minutes.

When should the sherry and cream be added?

Sherry, cream, salt and 1 teaspoon sugar are added last, just before the soup is served, so the flavor stays fresh.

What is served alongside?

Fried white-bread croutons or small filled choux puffs, as stated in Schønberg Erken's Stor kokebok (1914, p. 60).

Tomato Soup II (potage aux tomates)

Name: Tomato Soup II (potage aux tomates)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 75 g butter; 50 g wheat flour; 1 dl tomato purée; 1 dl sherry; 1 l meat stock (bouillon); 1 dl cream; salt (to taste); 1 tsp sugar

Tomato Soup II from Erken 1914: a thickened soup of 75 g butter and 50 g flour with 1 dl tomato purée thinned with 1 l meat stock, simmered 15 min and seasoned with 1 dl sherry, 1 dl cream, salt and 1 tsp sugar. Served with fried bread croutons or small filled choux puffs.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 60 (falt i det fri)

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About the dish

The "finer" tomato soup in Erken's series: a thickened soup on a roux with tomato purée, sherry and cream, meant for company and served with croutons or small filled choux puffs.

How to make it

1
Make a roux
Stir butter and flour together over the heat.
2
Add tomato purée
Stir in the tomato purée and thin little by little with the hot meat stock.
3
Simmer
Let the soup simmer for 15 minutes.
4
Finish
Add sherry, cream, salt and sugar just before serving; the soup should not boil hard afterward.
5
Serve
Serve fried bread croutons or small filled choux puffs alongside.

Changes from the original

Measurements have been converted to modern units (g, dl, l), "buljong/kjøtkraft" has been combined as meat stock, and "stekte franskbrødterninger" is rendered as fried bread croutons. The method has been divided into numbered steps.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 60) → 1949 (korrekturlest, s. 71)~43% av teksten endretfjernetlagt til

(Potage aux tomates.) 75 gr. smør 50 gr. hvetemel 1 del. tomatpuré 2 l. kjøttkraft 1 del. ~~sherry 1 l. buljong~~ vin 1 del. fløte salt 1 ~~teske~~ teskje sukker. Smør og mel røres sammen over varmen, ~~tilsættes~~ tilsettes tomatpuréen og ~~spædes~~ spes litt efter litt med ~~kjøtkraften. Smaakoker~~ kjøttkraften. Småkoker i 15 minutter. ~~Sherry,~~ Vin, fløte, salt og sukker ~~haves~~ has i like før suppen skal serveres. Stekte ~~franskbrødterninger~~ franskbrødterninger, hårdkokte overskårne egg eller ~~smaa fyldte vandbakkelser~~ små fylte vannbakkels serveres til.

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Frequently asked questions

How is the soup thickened?: With a roux: 75 g butter and 50 g wheat flour are stirred together over the heat, then tomato purée is added and the bouillon is thinned in little by little.
How long should the soup cook?: It simmers for 15 minutes after the meat stock has been thinned in. Total time is about 35 minutes.
When should the sherry and cream be added?: Sherry, cream, salt and 1 teaspoon sugar are added last, just before the soup is served, so the flavor stays fresh.
What is served alongside?: Fried white-bread croutons or small filled choux puffs, as stated in Schønberg Erken's Stor kokebok (1914, p. 60).

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