Rumford Soup

Last Updated on August 22, 2024

The original recipe dates back to the 18th century and has many variations to its present form. The soup was already eaten by Napoleon’s soldiers. This recipe was invented by Count B. Rumford (by his own name B. Thornsen), who began experimenting with thick soups to feed the army and the people before the famine that threatened Bavaria due to the then unfruitful harvest. It soon gained popularity throughout Europe and earned Benjamin Thornsen the title of Count Rumford. The nobility began to cook it free for the poor and beggars. Today, it’s on the menu of modern charities. Božena Němcová also mentions “Rumford soup” in her book In the Castle and the Undercastle.

Ingredients:

1 kg of beef or pork bones 200 g of yellow peas 200 g potatoes 200 g carrots 1-2 pcs onions 2 pcs carrots 1/2 pcs celery Mayonnaise garlic

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pepper water salt

Procedure:

1. Pour water over the bone, add salt and cook on low heat until the meat comes off the bone,30 minutes before the end add celery, carrots and onions
2. In another pot, cook peas and groats separately until tender
3. Strain the broth through a sieve
4. Grind or mash the cooked peas, rinse the groats with water
5. Finally, add chopped carrots and celery to the soup, season with garlic and marjoram, season with salt and pepper.

Recommendation:

Serve with bread.

Note:

Recipe sent to us by Dalibor Marounek