Meat, Vegetable, and Fruit Soups


Apple Soup I

Serves 6

Simmer apple peels, cloves, cinnamon and water 30 minutes. Sprinkle lemon juice over cored apple halves. Retain broth, but discard peels and spices. Add apple slices and wine. Simmer 30 minutes. Puree apple mixture in blender, adding cornstarch and curry powder during processing. Pour into saucepan. Stir in cream, cuger, butter and salt. Boil over medium heat until thickened. Serve hot.

Apple Soup II - Æblesuppe

Serves 6

Wash, core and slice the apples. Put apples, cinnamon stick, lemon peel, boiling water and the crumbls in a kettle and boil until apples are tender.

Remove cinnamon stick and lemon peel. Put apples through a sieve. Add lemon juice, sugar, wine and jelly.

Stir well, reheat briefly, and serve at once.


Barley Soup - Bygvandgrød

Serves 6

Simmer barley in ½ of the stock or water for 1 hour. Boil the vegetables and mushrooms in the other half unitl tender. Add the cooked barley mixture, butter, salt and pepper while still over heat. Remove from burner and blend in the sour cream.

Serve hot or cold.


Beer and Bread Soup - Øllebrød

Serves 6

Soak breads in water overnight (covered). When ready to make soup, cook covered over low heat, stirring frequently, until a thick paste. Add remaining ingredients and boil a few minutes.

Serving Ideas : Spoonful of cream or whipped cream in each bowl.


Beer Soup - Ølsuppe

Serves 12

Combine the beer and water and bring to a slow boil. Add the sugar and butter. Cook 30 minutes over low heat.

Beat the egg yolks, add the cream and beat together until light. Gradually add ti the beer mixture, beating to prevent curdling. Do not allow to boil.


Beet Soup - Rødbedsuppe

Serves 6

Wash the beets and scrape but do not peel them. Cut beets into small chunks. Place in a kettle with the remaining ingredients, except to sour cream. Cover with water, put a lid on the kettle and simmer 2½ hours over low heat. Strain through a sieve or colander.

Serve cold with a topping of sour cream.


Brown Bean Soup - Brune Bønner

Serves 6 The soup must be boiled on smoked pork or smoked pig's head. Put the beans to soak overnight and boil them in the water in which they have been soaked, adding a bay leaf. Fry butter with flour in an iron saucepan. Add the well-skimmed soup. Season with pepper and add the beans. If necessary, color the soup with a little browning. The pork is kept warm and served with the soup.

Brown Soup with Parmesan Balls

Serves 6

Melt butter, stir in flour and brown well. Add stock and boil 10-15 minutes. Add salt and cayenne. Remove from heat; add sherry.

Buttermilk Soup - Kærnemælkssuppe

Serves 8

Combine buttermilk, sweet milk, tapioca, cinnamon and lemon. Cook slowly 1 hour, stirring often to prevent scorching. Add sugar and salt.

Serve hot or cold.


Cabbage Soup (Brown) - Brunkålssuppe

Serves 6 Cut the cabbage finely and fry brown in the butter and sugar, which must be done very slowly, so as not to burn it. For this process nearly an hour is needed. Once the cabbage has become a nice brown color, the warm stock is poured over, the peppercorns are added and, if the color is not quite brown enough, a few drops of browning. Cover the saucepan with a lid. The soup requires a further 2 hours of boiling before it is ready.

Cauliflower Soup - Bromkaal Suppe

Serves 6

Cook cauliflower covered with salted boiling water until tender, not too soft. Drain; save cooking water. Separate into flowerettes and keep for tureen.

Stir butter and flour together in soup kettle. Add liquids and boil 3-5 minutes. Add egg nad water. Add pepper and cheese. Pour over cauliflower in tureen.


Celery Soup I

Serves 8

Cut each stalk in 4 parts. Cook in salted boiling water until soft. Drain, save water. Cut half celery in small pieces and save for soup tureen. Rub rest through a sieve.

Melt butter, stir in flour, add celery water and part of bouillon; salt to taste. Stir until thickened, add pureÚd celery; add remaining stock; bring to a boil (3-5 minutes). Add beaten yolk mixed with 1 tablespoon water. Add remaining ingredients and pour in tureen over celery.


Celery Soup II - Sellerisuppe

Serves 6

Cook celery in the boiling water until soft. Drain and save liquid. Put celery through a sieve.

Melt the butter, stir in flour, add celery, 2 cups of the water in which it was cooked and stock, stirring until smooth. Add salt and pepper.

Beat egg yolk and add with the peas. Boil 3 minutes. Turn off heat. Add sherry and stir well to blend.

Serve hot.


Chervil Soup

Serves 4

Melt butter, moderate heat. Add onion, cook, stirring occasionally until onion soft and translucent, but not brown (5 to 7 minutes). Remove from heat, stir in flour to make smooth paste. Gradually stir in chicken stock, avoiding lumps. Stir in chervil, nutmeg, salt, pepper and celery salt. REturn to heat, boil, stirring constantly. Reduce heat to low, cover, simmer 30 minutes, stirring occasionally. Serve at once.

Chicken Soup

Cut chicken in pieces. Place in cold water to make a good soup or in boiling water if you want chicken dinner. Simmer for 1 to 2 hours. Add the bundle of vegetables (called a wisp), parsnips and salt. Simmer another hour, skimming occasionally. Remove wisp and serve with dumplings.

Chocolate Soup - Chokoladesuppe

Serves 6

Scald the 3 pints of milk in the top of a double boiler over hot water.

Melt the chocolate and ¼ cup milk over low heat. To this mixture add the scalded milk, beating gently to blend well.

Beat the egg yolks, 1 cup sugar and vanilla together until frothy and lemon-colored. Add the chocolate mixture in small quantities, beating gently but thoroughly.

Return to the top of the double boiler and let stand over the hot water, heat turned off, until it thickens.

Whip the egg whites stiff with the 6 tablespoons of sugar.

To serve, place the mixture in bowls and top generously with the egg-white mixture.


Cold Buttermilk Soup - Kærnemælks Kold Skål

Serves 4

Beat the buttermilk.

Beat the eggs, sugar, lemon juice and vanilla together. Add egg mixture to the buttermilk, a little at a time.

Chill and serve in bowls topped with whipped cream.


Cold Cherry Soup - Kirsebær Kold Skål

Serves 6

Wash the cherries; remove the pits but reserve them. Combine the cherries, sugar and water. Heat to the boiling point, stirring often. Loft the cherries out into a deep bowl.

Crush the cherry pit with nut crackers or mortar and pestle or in a blender and add them to the hot juice with the stick of cinnamon and the lemon peel. Let boil 5 minutes, strain and pour over the cherries in the bowl. Chill.

Just before serving add the sherry wine and blend well.


Flour Dumplings - Melboller

For soup that serves 6 Melt butter in a saucepan with flour. When well mixed stir the butter with the water until it leaves teh sides of the saucepan. Let it cool, then add teh yolks of the eggs, a little salt and cardamom and lastly the whites beaten to a stiff froth. Form into tiny balls, put into boiling salted water adn steam very slowly for a few minutes. They are then removed with a slicer and laid in the tureen. May be served in meat soups as well as in fruit soups.

Fruit Soup from Kolding, Denmark - Frugtsuppe fra Kolding

Serves 6

Wash the dried fruits and drain. Add enough of the 2 quarts of water to cover. Reserve the balance. Let stand overnight.

In the mornig add the tapioca (or red sago), cinnamon and the remainder of the water. Bring slowly to the boiling point, cover with a lid, reduce the heat and simmer very slowly for 2 hours.

Add sugar, lemon rind and salt. Simmer a few minutes more. Chill.

Serve cold, topped with dabs of whippped cream and slivers of almonds.


Green Kale Soup

Serves 10

Cover meat with cold water and place over low heat for 1¼ hours. Add leeks, salt and soup swag. Skim when necessary. When meat is tender, remove it from soup and put on platter, in a warm place. Strain soup. Return it to the kettle and add barley. Dice desired amount of potatoes and carrots and add to soup. Cook until tender. Put kale through a meat grinder and add to soup about 20-30 minutes before the other vegetables are tender.

Ham and Pea Soup - Skinke- og Grønærtesuppe

Serves 6

Soak the peas overnight in cold water. In the morning combine with ham, celery, onion, salt and pepper. Cover with water and cook slowly for 4 or 5 hours.

Remove ham from bone. Cut into small strips and serve separately as a main course, topped with Horseradish Sauce, and accompanied by boiled, buttered potatoes.


Mushroom Soup - Champignonsuppe

Serves 4

Heat the butter in a pan; add the flour and seasonings.

Gradually stir in the stock, stirring until thick.

Add the chopped mushrooms and simmer 20 minutes. Add the cream slowly, and sprinkle with minced parsley.

Serve at once.


Orange Soup - Appelsinsuppe

Serves 4

Peel oranges and divide into sections. Remove any seeds and place the fruit in a soup tureen.

Cook the sugar, water and stick cinnamon to a syrup. Add the orange juice and wine, belnding well. Chill briefly, then pour over the orange sections, after removing the cinnamon stick.


Parmesan Balls

Serves 6

Mash egg yolks with remaining ingredients. Shape into 18 small balls. Place 3 balls on each egg white half and place one in each soup plate.

Chine of Pork Soup - Svinerygsuppe

Serves 6 Wash the pork and bring it to the boil in a saucepan with cold water and salt. Remove all the scum as ti rises and add the cabbage, celeriac, carrots, peppercorns and a bunch of fresh herbs. Let the soup boil for 3 hours. The cabbage is taken up when tender and, with the other vegetables, cut in small pieces and placed in the tureen. The soup is strained through a sieve over teh tureen. The chine of pork is cut in pieces and served warm with the soup.

Pea Soup (Green) - Grønærtesuppe

Serves 4 Shell the peas and boil the shells with some herbs and a large onion. Let them boil till the stock is strong - as it is to be used later on.

Boil the peas with the carrots and potatoes. Cut the potatoes in slices to thicken the soup. Add the extract of peashells and thicken the soup a little more with butter and flour. Tiny flour-dumplings are added. The soup is sprinkled with chopped parsley, and a dab of butter is dropped into the tureen just before serving.


Potato Soup - Kartoffelsuppe

Serves 4

Cook the veal and beef in the water until tender. Remove the meats from stock and reserve for use as slices with Horseradish Sauce.

Brown the potatoes, onions and leeks in the butter over low heat for 10 minutes.

Add all the ingredients except the cream to the liquid in which the meat was cooked, and cook 1½ hours. Press through a sieve.

Reheat, and add the cream slowly. If the soup is thicker than you want it to be, add a little more cream.

Serve with croutons.


Prune and Sago Soup - Sveskesagosuppe

Serves 6

Wash the prunes, cover with water and cook until tender. Remove pits. Wash the raisins and drain. Cover with hot water and let stand until soft and plump.

Simmer sago (or tapioca) slowly in the 2 quarts of water with the cinnamon stick until soft, about 1 hour.

Add the prunes, raisins and juice. Taste, and add whatever amount of sugar suits your palate. Simmer slowly for 1 hour more.

If you have white wine in the house, add ½ cup and bland while the soup is warm. Top with whipped cream if you wish.

Serve at once.


Queen's Soup - Dronningsuppe

Serves 8

Beat the egg yolks, add the cream and the wine and stir well in a warmed soup tureen.

Pour the chicken broth into the tureen, stirring while you pour in the broth. Add small dumplings and serve hot.


Raspberry Soup - Hindbærsuppe

Serves 12

Wash the raspberries and drain. Cover the berries with the 3 quarts of water and bring to the boiling point. Lower the heat and let the berries simmer until soft. Put theough a coarse sieve and return to the kettle. Mix the cornstarch with a little cold water and stir gently into the soup. Add the sugar and heat again to the boiling point, stirring to prevent scorching. Serve at once.

Rhubarb Wine Soup - Rabarbersuppe med Vin

Serves 4

Combine cornstarch, sugar and water and cook, stirring continually, until mixture reaches the boiling point.

Add the spices, lemon, wine and rhubarb and cook 5 minutes. Remove the cinnamon sticks and serve hot.

Served cold, this make a great summar dessert. Try it, topped with whipped cream and a sprinkling of cinnamon.


Ripe Plum Soup - Blommesuppe

Serves 8

Wash the plums. Do not peel. Cut in half, remove pits and boil with the sugar, cinnamon and water uintil plums are soft.

Put through a coarse sieve and heat again.

Mix the cornstarch with a little cold water and stir into the soupl Stir and let boil 5 minutes. Add the wine and remove from stove at once.

Serve hot or cold. If you wish to serve it chilled, top with whipped cream.


Rum Soup

Serves 4

Beat egg yolks; beat in sugar and flour. Place in large sreving bowl. Scald milk and pour slowly over mixture. Stir in the rum. Serve with zwieback.

If sago is used instead of flour, boil milk and slowly stir in sago and a pinch of salt. Cook slowly about 20 minutes, until sago is clear, before pouring over the egg, sugar and flour mixture and adding the rum.


Sago Fruit Soup - Frugtsagosuppe

Serves 4

Put all ingredients in a kettle and boil 20 to 25 minutes. Remove cinnamon stick and what is left of the lemon sloces. If soup is too thick, add a little more wine and blend well.

Chill and serve, topped with whipped cream.


Soup of Ripe Plums

Serves 6

Cut plums in half and remove seeds; do not skin. Boil with sugar and cinnamon. When soft, push through coarse sieve. Reheaet. Add cornstarch, boil 5 minutes. Add wine.

Serving Ideas : with whipped cream and cookies


Split Pea Soup with Spareribs

Serves 8

Rinse and soak peas several hours. In heavy kettle, brown meat and add water, onions, celery and peas. Simmer until meat is almost tender. Add remaining vegetables and herbs; continue simmering until meat is tender and vegetables are cooked. Add salt and pepper to taste. Check the soup as it cooks, and add water as needed.

NOTES : Sausage and a variety of vegetables may be added for a change of flavor.


Sweet Soup - Sød Frugtsuppe

Serves 10

Boil the tapioca in the water until clear. Add raisins, prunes, currant jelly and the spices and mix well. Add vineger and blend.

Boil as slowy as possible for 1½ hours, uncovered. If boiled slowly enough, no more water will need to be added.


Turtle Soup - Turtelsuppe

Serves 8

Buy a cleaned and ready-to-use turtle from a reliable fish market, or pay such a market to prepare your own catch. Cut the turtle meat into small pieces.

Put the butter in a skillet; add the onion and celery to brown lightly. Add the turtle meat and fry 15 or 20 minutes. Transfer to kettle.

Add 6 tablespoons of brandy, flame it and let burn. Add the 8 tablespoons of red wine, spices and the flour. Mix well. Add the stock. Let the mixture boil slowly for 4 hours.

Add the parsley, eggs, white wine and brandy while still hot and blend well.

Serve at once.


Veal Soup with Madeira and Mushrooms

Serves 4

Melt butter, moderate heat. When foam subsides, reduce to low, add mushrooms. Cook 10 minutes, stirring occasionally. Stir in flour over moderate heat. Gradually add veal stock, stirring constantly. Boil. Reduce to low, simmer 10 minutes. Stir in salt, chervil and cream. Pour into warm tureen. Stir in Madeira and serve immediately.

Warm Fruit Soup - Varm Frugtsuppe

Serves 6

Soak drid fruits in separate bowls over night, using 1½ cups of water for each variety of fruit.

Drain the fruit, saving all the juices. Cut soaked fruit into small pieces. Simmer the fruit in the fruit juices until soft.

Drain again and into the juice put the tapioca, sugar, the 2 cups of water and the stick of cinnamon. Let boil until the tapioca is clear, 30 to 35 minutes.

Stir in the lemon juice, oil of cloves and the jelly. Cook until the jelly dissolves. Add the fruits and heat through.

NOTES : Try a well-stocked drugstore instead of a grocery store for oil of cloves.


White Wine Soup with Butter Balls - Suppe med Vin og Smørb

Serves 8

Wipe the knuckle of beef and cut meat from the bone into small pieces. Put bone and meat in a kettle, cover with water.

Dice the carrots and slice the onion. Add to kettle with the celery, parsley and bay leaf. Bring to a quick boil, reduce the heat and let simmer 5 hours.

Strain. Chill and remove fat. Reheat and add the butter balls. Remove the balls to soup bowls with a slotted spoon after they have boiled 10 minutes. Add the wine, cream and salt to the soup in the kettle and heat through. Do not allow to boil. BUTTER BALLS

Cream the butter; add 2 cups of the flour sifted with salt. Moisten with ice water. Form into balls about the size of a walnut. Roll the balls in the remaining flour. Add to the soup, cover and keep at low boil for 10 minutes.

Make approximately 24 balls.


Winter Pea Soup (Yellow) - Gule ærter

The most typical winter soup, boiled on pork, is gule ærter. It is a splendid dish, comparatively cheap, and considered lordly fare. If yellow split peas are unobtainable, dried green peas will do.

Serves 6

Put the peas to soak overnight and boil them in 3 pints of unsalted water. Let the pork simmer separately with some green tops of celery, 2 leeks, thyme and a celeriac. When the pork is tender, take it out and keep it warm while the peas are being pressed through a sieve adn mixed with the stock (from which all fat should have been skimmed). Boiled potatoes and the vegetables are cut in pieces and put in the tureen. The pork is served with the soup.