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