Green Kern Soup Ii Recipes

GREEN KERN SOUP

Steps:

• Soak kern overnight; drain well.
• Add water and salt; simmer until tender, about 8 hours.
• Add onion, garlic, carrot and pepper after two hours of cooking.
• Add soup stock from time to time as the water evaporates.
• Add any remaining stock at the end of cooking.

GREEN KERN SOUP II

Steps:

• Soak green kern in a bowl of water overnight.
• Put on soup meat, add carrot, onion, celery, parsley, tomatoes, potato (this is a very flexible recipe -- any vegetable you have on hand will work just fine).
• Cover tightly and let simmer over a low heat three or four hours.
• Put the green kern on to boil in lightly salted water.
• As it boils down, keep adding soup stock from the kettle of soup on the stove, always straining through a fine sieve, until all has been used.
• Serve hot as is or strain and garnish with toasted croutons or toasted rye bread.

PAMELA GUROCK'S GRUENKERN SOUP

Steps:

• Put all the ingredients in a pot and add 12 cups water. Bring to a boil over medium heat, periodically skimming the foam that comes to the top. Reduce heat and simmer 2 hours and 15 minutes.
• With a slotted spoon, take out the meat and bones and allow them to cool. Meanwhile, skim the fat off the soup. Scoop out any marrow from the bones and return it to the pot.
• Separate the meat from the bones, discarding fat and gristle. Chop the meat into 1/2-inch cubes and return it to the pot. Season to taste with salt and pepper.

GRUENKERN(SPELT) SUPPE(SOUP)

Steps:

• Wash and soak the Gruenkern (spelt) overnight.
• Drain the Greunkern.
• Saute the onion in vegetable oil until brown.
• Combine the Gruenkern, onion, water, salt and pepper, and onion soup mix.
• Cook on low for 2 hours.
• Add the meat and cook for 4 hours.
• Check the seasonings and adjust to taste.
• Add water as needed.
• The consistency should be very thick/stew consistency.
• Cook for 2 more hours or until spelt is soft and texture is creamy.
• See additional notes.