From humble kitchens to high cuisine: The rise of Rumford soup

Rumford soup is associated with the work of Benjamin Thompson, Count of Rumford, a British social reformer and inventor. After the war in America, he moved to Europe and created this simple yet nutritious soup. Made from inexpensive ingredients, it was designed to provide nutritional value at minimal cost, making it popular not only among the poor but also among prisoners and the military. So, what is the secret of this dish that, after years, it is making its way into posh eateries?

The base of the soup is a broth made from bones, animal fat, or pork skins. To this, potatoes, beans, various grains, and seasonal vegetables are added. A characteristic feature of the soup is its thickness, which makes it quite filling. Once a cheap and easily accessible meal, it is now making a comeback, unveiling classic flavours to enthusiasts.

Rumford soup played a significant social role in Europe. It was an integral part of the activities of charitable organisations, which served it to the poor and homeless.

Today, Rumford soup has been revived as a culinary hit in the trendiest restaurants. Its resurgence can be attributed to its simplicity and traditional values, offering a contrast to complicated modern dishes. It is appreciated for its rich flavour, nutritional value, and nostalgic ties to the past. Thanks to its historical nature, it has earned the title of not only a tasty but also an educational dish, reminding us of our ancestors' culinary traditions.

To enjoy Rumford soup at home, feel free to experiment with its ingredients. The base remains broth and grains, but it’s worth adjusting the quantity of vegetables and spices to suit personal tastes. Adding your favourite herbs can give it a unique character. You can also experiment with meat additions – homemade smoked sausage or chorizo can further enhance its flavour.