Gromperenzopp (Gromperenzopp)
Overview
Gromperenzopp is the potato soup of Luxembourg. Floury potatoes are diced and cooked with leek, onion, carrot and a piece of celeriac in stock or water seasoned with a bay leaf and nutmeg. When the vegetables are soft, part of the soup is mashed or blended so that it becomes thick and velvety, while some pieces of potato are left whole. It is finished with cream or a knob of butter and plenty of chopped parsley or chives. Many families add slices of smoked Mettwurscht sausage or bacon, which give a smoky flavour, and it is eaten with dark country bread as a filling lunch.
History
Potatoes, gromperen in Luxembourgish, are a pillar of the national cooking, from the fried potato cakes called gromperekichelcher to this everyday soup. Gromperenzopp is a classic of home kitchens and village inns, especially in the cold months, and it often appears on lunch menus beside bouneschlupp, the green bean soup. Its humble ingredients reflect the farming past of the Ösling and Gutland regions.
Main ingredients
Potatoes, leek, carrot, celeriac, cream, smoked sausage. The soup is built on potato and leek broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Pork soups · Potato soups · Leek soups · More soups from Luxembourg
Recipe
Method
- 15 min
Soften the onion and leek in a little butter for 5 minutes.
- 225 min
Add the potatoes, carrot, celeriac, stock and bay leaf and simmer for 25 minutes.
- 3
Remove the bay leaf and mash or blend about half of the soup.
- 45 min
Add the sausage and cream and heat through for 5 minutes.
- 5
Season with salt, pepper and nutmeg and serve with parsley.
- ✓
Serve. About 1 h from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
