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Grumbeersupp mit Quetschekuche
Potato soup with plum cake
Grumbeersupp mit Quetschekuche: Palatinate potato soup with plum sheet cake
GermanIn the Palatinate, between the Rhine and the vineyards of the Weinstraße, September brings a pairing that puzzles outsiders: a bowl of creamy potato soup served with a slice of plum tray cake on the side, and you dip the cake as you go. It is a plain, cheap farmhouse supper for plum season, and the sweet-sour fruit against the soft, marjoram-scented soup is the whole joy. This version makes a small tray of yeasted plum cake while the soup simmers. A common mistake is sweetening the soup; it should stay savoury so the cake can do the sweet work. Chef's tip: use dark, oval Zwetschgen plums, which hold their shape; round dessert plums go watery.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the plum cake
- 9 oz plain flour
- 1 ⅜ oz sugar
- ½ cup milklukewarm
- 1 ⅜ oz buttermelted
- 1 egg
- 1 pinch salt
- 1 ¾ lb Zwetschgen plumshalved and stoned
- 2 tbsp cinnamon sugar
For the soup
- 1 oz butter
- 1 onionchopped
- 1 carrotdiced
- 3 ½ oz celeriacdiced
- 1 leeksliced
- 2 lb floury potatoespeeled and diced
- 5 cups vegetable stock
- 1 tsp dried marjoram
- 1 pinch grated nutmeg
- ½ cup single cream
- salt and pepperto taste
- 2 tbsp parsley (optional)chopped
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Method
0/7 doneStep 1: Mix 9 oz plain flour, ⅛ oz fast-action dried yeast, 1 ⅜ oz sugar and 1 pinch salt. Add ½ cup milk, 1 ⅜ oz butter and 1 egg and knead for 5 minutes into a smooth, soft dough. Cover and leave somewhere warm for 40 minutes until doubled.
45 minStep 3: Add 2 lb floury potatoes, 5 cups vegetable stock and 1 tsp dried marjoram. Bring to the boil, then simmer gently, half covered, for 25 minutes, until the potatoes break when pressed against the side of the pot.
25 minStep 4: Heat the oven to 400°F (350°F fan). Roll the dough to fit a greased 25 × 35 cm tray and press it in. Set the 1 ¾ lb Zwetschgen plums on it in tight rows, cut side up and overlapping like roof tiles. Leave 10 minutes.
15 minStep 5: Bake the cake for 25–30 minutes, until the dough edges are golden and the plum juices bubble. Sprinkle with 2 tbsp cinnamon sugar while hot.
28 minStep 6: Mash the soup roughly with a potato masher or blend half of it, so it is thick but still has pieces. Stir in ½ cup single cream and 1 pinch grated nutmeg, warm through and season with salt and pepper. A common mistake is blending it all to glue; keep some texture.
5 minStep 7: Ladle into bowls, scatter with 2 tbsp parsley and serve with a slice of warm plum cake on the side for dipping.
2 min
Nutrition per serving
- Calories
- 480 kcal
- Protein
- 11 g
- Carbs
- 78 g
- Fat
- 14 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does grumbeersupp mit Quetschekuche take?
- About 90 minutes in total: 35 minutes to prepare and 55 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of fast-action dried yeast?
- Fresh yeast, three times the weight.
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