🤖 Rezept und Bild mit KI erstellt, redaktionell geprüft · Mehr zur KI-Transparenz
Badische Grünkernsuppe (Baden green spelt soup)
A German classic from Baden-Württemberg: Grünkern is spelt harvested while still unripe and kiln-dried over a fire, as it has long been produced in the Bauland region of Baden around Tauberbischofsheim and Buchen. The coarsely milled grain makes a golden, creamy soup with a fine smoky note that tastes strongly of cereal and root vegetables. A dash of cream makes it velvety, and fresh herbs give it the finishing touch.
Kochzeit
55 min
Portionen
4
Zutaten
12
Nährwerte
pro Portion352 kcal
Kalorien
6 g
Eiweiß
21 g
Fett
31 g
Kohlenhydrate
Zutaten
Für 4 Portionen
Zubereitung
- 1
Peel the onion and the carrot and dice them finely. Slit the leek lengthways, wash it thoroughly and cut it into fine rings.
- 2
Melt the butter or margarine in a pan and sweat the vegetables in it over a medium heat until translucent, without letting them take on colour.
- 3
Add the milled Grünkern and toast it while stirring until it smells strongly nutty.
- 4
Pour in the vegetable stock, bring it to the boil once and scrape the base of the pan clean as you do so.
- 5
Let the soup simmer covered over a low heat until the Grünkern is soft, stirring occasionally so that nothing catches.
- 6
Stir in the cream and season the soup with salt, pepper and nutmeg.
- 7
Stir in the parsley and the snipped chives and serve the soup at once in deep plates.
