Grønnkåls Suppe (Kale Soup)

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


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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