Tomato Soup III from Erken's Stor kokebok (1914): tomatoes cooked down with ham, onion, celery and butter, pressed to a purée and thinned with 1.5 l meat stock; boiled 5 minutes and seasoned with salt, pepper and sugar.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 61 (falt i det fri)
The third of Erken's tomato soup variants in the soup chapter of Stor kokebok (1914). Here the soup is made entirely without a thickening – the tomatoes are cooked down with ham, onion and celery and pressed into a purée that is thinned with meat stock.
Sweat ham and vegetables
Melt the butter in a pot and stir in the ham, onion and celery – everything except the tomatoes and the stock.
Add the tomatoes
After 5 minutes, add the tomatoes, cut into slices, to the pot.
Let it simmer
Let the soup simmer gently until the tomatoes are completely cooked down.
Press to a purée
Press the mixture through a fine sieve or food mill.
Boil with the stock
Mix the purée with the meat stock and let it boil for 5 minutes. Season to taste with salt, pepper and sugar.
Quantities have been converted to modern units (liters, grams) and "kjøtkraft" has been called meat stock/bouillon. The method has been divided into numbered steps, otherwise unchanged.
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.
Løk
Smør
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Note on Modernised
Mengder er omregnet til moderne enheter (liter, gram) og «kjøtkraft» er kalt kjøttkraft/buljong. Fremgangsmåten er delt i nummererte trinn, ellers uendret.
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