Gruenkernspelt Suppesoup Recipes

DUTCH SNERT (SPLIT PEA SOUP)

Steps:

• In a non-reactive, large heavy stainless steel stockpot over medium heat, combine the split peas, 3 quarts cold water, the pig's knuckle or 2 pig's feet, bacon, leek greens, onion, and the chunked carrot. Cut half of the celeriac into large chunks and add along with the bouquet garni. Bring to a boil over medium high heat. Reduce the heat, partially cover, and simmer, stirring occasionally, until the peas are very soft, about 2 hours.
• Remove the pig's knuckle; set aside to cool. Remove and discard the bouquet garni. Puree the remaining contents of the pot in batches in a food mill or processor until smooth. Return to the pot.
• Cut the meat from the pig's knuckle and add to the pot along with the white part of the leek, the chopped carrot, and the celery. Finely chop the remaining celeriac and add it to the pot. Simmer, stirring occasionally, until all of the vegetables are soft, about 30 minutes.
• Stir in the kielbasa and cook until heated through, about 5 minutes. Season with salt and pepper to taste. Serve hot in soup bowls, with the chopped parsley on top. Serves 6 to 8.
• New York Cookbook.

GERMAN DUMPLING SOUP (NOCKERL-/GRIESSKLOSSCHENSUPPE)

Steps:

• In a large pot, bring the stock to a rapid boil.
• Combine the farina, nutmeg, eggs, butter and salt in a large bowl and set aside for 1-2 minutes.
• Scoop up small spoonfuls of the batter and scrape them into the boiling stock.
• Stir occasionally to prevent the dumplings from sticking; they will float when they are done!
• NOTE: If your dumplings disintegrate when they hit the water, ensure that your stock is rapidly boiling; also, "pack" your batter together a bit before dunking it, and/or add another tablespoon or two of farina to your batter -- it may be too moist (again, allow the batter to rest 1-2 minutes before continuing).

PAMELA GUROCK'S GRUENKERN SOUP

Steps:

• Put all the ingredients in a pot and add 12 cups water. Bring to a boil over medium heat, periodically skimming the foam that comes to the top. Reduce heat and simmer 2 hours and 15 minutes.
• With a slotted spoon, take out the meat and bones and allow them to cool. Meanwhile, skim the fat off the soup. Scoop out any marrow from the bones and return it to the pot.
• Separate the meat from the bones, discarding fat and gristle. Chop the meat into 1/2-inch cubes and return it to the pot. Season to taste with salt and pepper.

SNERT (SPLIT PEA SOUP)

Steps:

• Place dried split peas, ham hock, and bacon into slow cooker; pour in chicken broth and 3 1/2 cups water.
• Cover cooker and cook on High until peas are tender and broken apart, 3 to 4 hours. Stir in more water as needed to prevent soup from burning on the bottom. Stir occasionally throughout cooking.
• Stir potatoes, carrots, leek, onion, celery, and garlic into soup; mix in more water, if needed. Cover and cook soup on High for 2 more hours.
• Season with salt, black pepper, thyme, nutmeg, and cloves; mix sausage slices into soup. Cover and cook 2 more hours to blend the flavors.

SNERT (DUTCH SPLIT PEA SOUP)

Steps:

• Place gammon in a large pot; cover with cold water and bring to a boil. Add split peas and pork belly; simmer for 10 minutes. Skim off any foam that rises to the surface of the water.
• Transfer gammon and pork belly to a plate using a slotted spoon. Strain split peas through a sieve, discarding water.
• Place gammon, split peas, and pork belly back into the pot; cover with fresh water. Bring to a boil; reduce heat and simmer gently until gammon and pork belly are tender, 2 to 3 hours.
• Transfer gammon and pork belly to a plate using a slotted spoon; cool until easily handled, about 10 minutes. Remove gammon from the bone and slice. Slice the meatiest parts off the pork belly.
• Stir the chopped meat back into the pot. Add celeriac, leeks, onions, and carrot; simmer until softened, about 15 minutes. Add whole sausage link; simmer until heated through, 10 to 15 minutes. Remove sausage link and slice into small pieces; stir back into the soup.
• Sprinkle celery leaves, salt, and pepper over soup. Simmer until celery leaves are warmed through, 1 to 2 minutes.

GRUENKERN(SPELT) SUPPE(SOUP)

Steps:

• Wash and soak the Gruenkern (spelt) overnight.
• Drain the Greunkern.
• Saute the onion in vegetable oil until brown.
• Combine the Gruenkern, onion, water, salt and pepper, and onion soup mix.
• Cook on low for 2 hours.
• Add the meat and cook for 4 hours.
• Check the seasonings and adjust to taste.
• Add water as needed.
• The consistency should be very thick/stew consistency.
• Cook for 2 more hours or until spelt is soft and texture is creamy.
• See additional notes.