Badische Grünkernsuppe (Baden green spelt soup)

Name: Badische Grünkernsuppe (Baden green spelt soup)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 piece onion; 1 piece carrot; 1 piece small leek; 40 g butter or margarine; 150 g Grünkern (coarsely milled green spelt); 1.2 l vegetable stock; 150 ml cream; 1 tsp salt; pepper to taste; 1 pinch nutmeg; 3 tbsp chopped parsley; 2 tbsp snipped chives

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.

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Cook time

55 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

352 kcal

Calories

6 g

Protein

21 g

Fat

31 g

Carbs

Ingredients

For 4 servings

Estimated cost~€2.95 · ~€0.75/serving

Instructions

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.