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Grünkernsuppe
Green spelt soup
Grünkernsuppe: Baden smoked green spelt soup with root vegetables and parsley
Grünkern is spelt harvested half-ripe and dried over beech smoke, a trick farmers in the Bauland and Odenwald of northern Baden and Lower Franconia used when wet summers threatened the crop. Around Boxberg and Walldürn the cracked grains still go into a thick, nutty soup for autumn and winter weekday lunches, often followed by something sweet. The grains simmer with leek, carrot and celeriac until they burst and thicken the broth, and a spoon of cream and plenty of parsley go in at the end. Chef's tip: toast the cracked Grünkern in the butter until it smells like smoky popcorn before adding any liquid; skipping this leaves the soup flat and grey.
- Total time
- 60 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the soup
- 1 oz butter
- 1 onionfinely chopped
- 5 ½ oz cracked Grünkern (smoked green spelt)or whole grains, soaked overnight
- 1 leeksliced
- 2 carrotsdiced
- 5 ½ oz celeriacdiced
- 1.2 litres vegetable stockhot
- 1 bay leaf
- 1 tsp dried marjoram
- 1 pinch ground nutmeg
- 1 tsp saltto taste
- ¼ tsp black pepper
To finish
- ½ cup single cream
- 3 tbsp flat-leaf parsleychopped
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Method
0/5 doneStep 2: Add 5 ½ oz cracked Grünkern (smoked green spelt) and stir for 2–3 minutes until the grains crackle and smell smoky and toasted.
3 minStep 4: Pour in 1.2 litres vegetable stock, add 1 bay leaf and 1 tsp dried marjoram and bring to the boil. Lower the heat, cover and simmer for 30–35 minutes, stirring now and then, until the grains are soft and have thickened the soup. Add a splash of water if it gets too thick to pour.
35 minStep 5: Fish out the bay leaf. Season with 1 pinch ground nutmeg, 1 tsp salt and ¼ tsp black pepper, stir in ½ cup single cream and heat through without boiling. Scatter over 3 tbsp flat-leaf parsley and serve hot; it thickens as it stands, so loosen leftovers with water.
3 min
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 9 g
- Carbs
- 38 g
- Fat
- 11 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does grünkernsuppe take?
- About 60 minutes in total: 15 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of onion?
- 2 shallots per onion.
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