Advertisement
Spelt Soup with Hickory Nut Dumplings
Dinkelsupp mit Hickerniss-Gnepp
4 to 6
servings- Difficulty
Easy
Published 1993
In the Pfalz the Germans prepare a spelt soup considered a delicacy as well as a health food. The spelt is harvested while still green, then lightly smoked. This green, smoked grain is then ground into flour for soup. Historically, the Pennsylvania Dutch also made Grienkannsupp, but today only the ripe grains are available in our shops. Nonetheless, the green spelt tradition lingers in other ways, for example, in Chicken Corn Soup, in which the sweet green
Ingredients
Method
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe