Bavarian Herb Soup (Krautlsuppe)

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   This Bavarian soup is served on Easter Thursday, known as Maundy Thursday.

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   Fresh chervil, easily available in any German market, is usually the dominating flavor.

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   This is a delicate fresh-tasting soup for any time of the year.

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   You will need a large saucepan.

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   Pick over and wash the herbs, stripping the leaves from those stalks which are too woody.

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   Chop the rest.

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   Melt the butter in a deep pan and fry the onion gently until transparent.

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   Add the herbs and sweat them for a moment before you pour in the water or broth.

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   Add the potato to the soup.

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    Bring the soup to a boil, and then turn down the heat.

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    Simmer for 20 minutes.

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    Mash the potato in the soup to thicken it a little.

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    Taste, and add salt and freshly milled pepper.

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    Serve with bread croutons fried in butter or bacon fat (goose fat is even better).

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    They should be so hot that they sizzle when they are added to the hot soup at the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.