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Green Bean Soup (Velsk Bønnesuppe)

Green bean soup (velsk bønnesuppe) from Erken's Stor kokebok 1914: broad string beans are cooked with carrots and split peas in 2 liters of water, thickened with wheat flour stirred into milk, simmered 10 minutes and seasoned with pepper and parsley. Erken warns against cooking legumes in hard or salted water.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 42 (falt i det fri)

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About the dish

"Vælske bønner" are the broad, flat beans (snap beans/string beans) that were common in Norwegian kitchen gardens. Erken adds a note that legumes should not be cooked in hard or salted water.

How to make it

  1. 1

    Prepare the beans

    Clean and wash the beans well.

  2. 2

    Cook the soup

    Put the beans into the boiling water together with the cleaned, cut-up carrots and the peas, and cook until the beans are tender. If the water is hard, you can add a little baking soda; salt preferably only once the beans are cooked.

  3. 3

    Thicken the soup

    Stir the wheat flour into the milk and thin it into the soup. Let the soup simmer for 10 minutes.

  4. 4

    Season

    Season with salt and pepper and stir in the finely chopped parsley before serving.

Changes from the original

Measurements have been converted to modern units, "vælske bønner" given as broad string beans and "pilerter" as split peas. The method has been divided into numbered steps in modern Norwegian.

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Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 42) → 1949 (korrekturlest, s. 53)~75% av teksten endretfjernetlagt til
1 l. vælske bønner 2 gulerøtter ¼ l. pilerter 2 l. vand 40 gr. hvetemel ½ l. melk pepper salt 1 spiseske finhakket persille. Bønnerne Bønnene renses, vaskes, sættes settes over ilden varmen i det kokende, saltede vand vann sammen med de rensede, opskaarne opskårne gulerøtter og pilerter. Naar bønnerne pillerter. Når bønnene er kokt, haves has en jevning paa på av melet, utrørt med melken; smaakoker småkoker 10 minutter, tilsættes tilsettes pepper og finhakket persille. NB. Belgfrugter maa ikke kokes i haardt vand, ikke heller i saltet vand, der behøves da betydelig længere koketid. Av den grund salter man dem altid først, naar de er kokt. Er vandet haardt, saa tilsæt litt natron.

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Frequently asked questions

What are "velske bønner"?
They are the broad beans / string beans as they were called in 1914. The recipe uses 1 liter of beans together with 2 carrots and ¼ liter of peas (yellow split peas).
Should the beans be cooked in salted water?
The original puts the beans into boiling, salted water, but the note points out that legumes should not be cooked in salt or hard water — that takes considerably longer. So salt preferably only once the beans are cooked. If the water is hard, add a little baking soda.
How is the soup thickened?
40 g wheat flour is stirred into ½ liter milk and added once the beans are cooked. The soup then simmers 10 minutes before being seasoned with pepper, salt, and 1 tablespoon finely chopped parsley.
How long does the dish take?
Allow around 80 minutes total, including cleaning the vegetables, cooking the beans, and 10 minutes of simmering after thickening. The recipe serves 6.

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