My mothers menu this day in 1957 was for 304 people and it was Prinsefisk as the main dish and Kale Soup with egghalves as a side dish. The price 1, 56 NOK ( about 17 cents). The recipe for Prinsefish is on another post. Here is Kale Soup from 1957. Kale Soup was often used as a side dish. Sometimes with egghalves and sometimes with dumplings made from flour and eggs.
My mothers original recipe for 304 people
Grønnkålsuppe (Kale soup)
- 70 l broth
- 2, 1 kg of flour
- 2, 1 kg of margarine
- 4 kg kale
- 4 l milk
- Salt
- Sugar
- 101 Hard-boiled eggs
My adjusted recipe for about 4-6 people
Grønnkålsuppe (Kale soup)
- 14 dl broth (Could be from vegetables or meat. My mothers was meatbroth)
- 41 g flour
- 41 g margarine
- 79 g kale
- 8 dl milk
- Salt
- Sugar
- 3 Hard-boiled eggs
Instructions:
Prepare Soup
Melt butter in a saucepan. Add flour and whisk. Add broth and milk a little at the time while whisking to get all lumps out.
Add the Kale. I had frozen Kale so it is finely chopped. If you have fresh Kale you might want to chop it finely. Nowadays we blend soups, but I am sure they didn´t do that in 1957. So I didn´t do that.
Salt and sugar to taste. The soup has a lean taste. Add milk or broth until the thickness you want.
Hardboil the eggs since you are going to cut them I halves or “boats” and add in the soup when serving.
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