Krautlsuppe
(Bavarian Herb Soup) Recipe

Origin: German Period: Traditional

This is a very tarditonal soup and hearkens back to the time when bitter herbs were traditionally eaten at Easter in Christian countries as a sign of penitence. This Bavarian soup is typically served on Easter Thursday, known as Maundy Thursday. Typically fresh chervil is the dominant flavour.

Ingredients:

450g mixed herbs (at least 3 of these: chervil, watercress, spinach, sorrel [dandelion and pimpernel if you're feeling brave or like their more bitter flavour])
4 tbsp butter
1 large onion, chopped
1l water (or vegetable stock)
1 large potato, peeled and chopped into small cubes
salt and pepper to taste
bread cubes for croutons

Krautlsuppe
(Bavarian Herb Soup) Preparation:

Method:

You will need a large saucepan. Pick over and wash the herbs, stripping the leaves from those stalks which are too woody. Chop the rest.

Melt the butter in the pan and fry the onion gently until transparent. Add the herbs and sweat them for a moment before you pour in the water or broth. Add the potato to the soup. Bring the soup to a boil, and then turn down the heat. Simmer for 20 minutes. Mash the potato in the soup to thicken it a little. Taste, and add salt and freshly milled pepper.

Serve with bread croutons fried in butter or bacon fat (goose fat is even better). They should be so hot that they sizzle when they are added to the hot soup at the table.

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