Side Pannel
Bavarian Herb Soup (Krautlsuppe)
Bavarian Herb Soup (Krautlsuppe)
- Recipe Submitted by ADMIN on 09/26/2007
Category: German
Ingredients List
- 1 lb Herbs *
- 4 tb Butter
- 1 lg Onion, chopped
- 1 qt Water or vegetable stock
- 1 lg Potato, peeled and chopped
- -into small cubes
Directions
Serves 4.
salt and pepper bread cubes for croutons
* at least 3 of these: chervil, watercress, spinach, sorrel (dandelion and
pimpernel for brave souls) Bitter herbs are traditionally eaten at Easter
in Christian countries as a sign of penitence. This Bavarian soup is served
on Easter Thursday, known as Maundy Thursday. Fresh chervil, easily
available in any German market, is usually the dominating flavor. This is a
delicate fresh-tasting soup for any time of the year.
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 a deep 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.
salt and pepper bread cubes for croutons
* at least 3 of these: chervil, watercress, spinach, sorrel (dandelion and
pimpernel for brave souls) Bitter herbs are traditionally eaten at Easter
in Christian countries as a sign of penitence. This Bavarian soup is served
on Easter Thursday, known as Maundy Thursday. Fresh chervil, easily
available in any German market, is usually the dominating flavor. This is a
delicate fresh-tasting soup for any time of the year.
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 a deep 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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