Grünkern Vegetable Soup

Ingredients

• 1 head of fennel
• 2 carrots
• 1 onion
• 2 tbsp olive oil
• 1.2 l Vegetable broth
• Salt
• Pepper
• 150 g grünkern
• 250 g fresh trumpet mushrooms
• 250 g frozen peas
• 1 handful parsley (10 g)
• 1 tbsp capers

Instructions

1. 1.

   Clean and wash the fennel, finely chop the greens, slice the stalks into rounds and dice the bulb. Peel the carrots and onion; cut the carrots into thick slices and dice the onion small.

2. 2.

   In a hot pot, sauté everything except the fennel greens in hot oil for 4–5 minutes until colorless.

3. 3.

   Add the broth, season with salt and pepper, bring to a boil. Rinse the grünkern under cold water, drain and add it to the soup. Cook, stirring occasionally, for about 45 minutes. Add more broth if needed.

4. 4.

   Clean the mushrooms and cut them into strips. Add them along with the peas during the last 10 minutes of cooking.

5. 5.

   Wash the parsley, shake off excess water, finely chop including stems. Drain the capers and also finely chop them. Mix the fennel greens into the parsley.

6. 6.

   Taste the soup and ladle it into bowls. Serve garnished with the herb mixture.