Rumford's Soup (Rumfordsche Suppe)
Overview
Rumford's soup is a cheap and filling soup invented around 1800 to feed the poor of Munich. It is made from pearl barley and dried yellow peas, simmered for hours in water until they break down into a thick, creamy soup, then potatoes are added and cooked until soft. A little sour beer or vinegar and salt are stirred in for flavour. Just before serving, small cubes of stale bread are added, which give the soup texture and make it more filling. Later versions sometimes include a little bacon or fat. The result is thick, mild and very nourishing for its low cost.
History
The soup was designed by Benjamin Thompson, Count Rumford, an American-born scientist who worked for the Elector of Bavaria. Asked to feed the workhouses for the poor as cheaply as possible, he tested recipes for their nourishment and cost, an early effort in scientific nutrition. His soup kitchens spread to many German cities, and the soup became a base for cheap military rations in Central Europe for over a century.
Main ingredients
Pearl barley, dried peas, potatoes, sour beer, stale bread, salt. The soup is built on water and beer and is usually served hot. Diet: vegetarian; not usually gluten-free.
Explore: Potato soups · Barley and grains soups · More soups from Germany
Recipe
Method
- 12 h
Simmer the barley and peas in the water for 2 hours, stirring now and then.
- 240 min
Add the potatoes and cook for 40 minutes more, until thick.
- 3
Stir in the beer or vinegar and season with salt.
- 4
Add the bread cubes just before serving.
- 5
Serve hot.
- ✓
Serve. About 3h 10m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
