Rumford Soup: A Traditional Bavarian Classic Recipes Saturday’s Bavarian 1 | Bayern 1 | radio

It was invented by Benjamin Thompson, Earl of von Rumford, in 1795 for the army of Bavarian Elector Karl Theodor von der Pfalz. Native Americans were all-round geniuses. He reformed the Bavarian army, invented energy-saving kitchen stoves, developed functional stoves, fireplaces and lamps, laid the foundations of English gardens, and established kitchens for the poor. It was there that the rumford soup he invented was served. Originally the simplest version, Rumdford soup was made from barley and dried peas. At that time, potatoes were not very common in Bavaria and were rejected by the population. Rumford secretly added it to the soup until the poor got used to it. As they loved the soup, potatoes became an official part of Rumford’s soup. This made a soup that previously cost three pennigs cheaper to one pennig.

Since then, the recipe has gone through many modifications.

In honor of the 200th anniversary of the English Garden and the 200th anniversary of the death of Rumford, who died in Paris on August 21, 1814, we were able to try out different versions at the English Garden in Munich this summer.

Here are recipes from Slow Food Germany, an association of conscientious connoisseurs who have provided excellent service to many of the old recipes.

Rumford Soup: Ingredients for 4 Servings

Potato Soup |  Image: Mauritius Images

150 g dried peas
1 red onion
2 cloves of garlic
250 g beeswax potatoes
1 tbsp refined butter
1 liter of broth
50 g pearl barley
1 green onion (white part only)
1 carrot
1 parsley root
freshly ground pepper
100 g juniper ham
1 tbsp chopped chives

Rumford Soup Preparation:

Soak dried peas in 1 liter of water overnight. The next day, cook until al dente in the soaked water and, at the end of cooking time, carefully add only salt. Then drain and drain well.

Peel the onion and garlic and cut into fine cubes. Wash the potatoes, peel and cut into small cubes. Add the onion and garlic to 1 tsp of clear butter and saute until translucent, then pour in the stock. Bring it to a boil. Add peas, pearl barley, and diced potatoes and simmer in a half-closed pot for 20 minutes.

In the meantime, wash the chives thoroughly and chop them finely. Peel the carrots and parsley roots and cut into small cubes. Stir-fry the remaining refined butter for about 5 minutes, then add to the soup. Season the soup with salt and pepper.

Cut juniper ham into narrow strips and divide into 4 preheated soup plates. Pour the soup over it, sprinkle with spices and serve immediately.

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