AI-generated image
Kerbelsuppe
Chervil soup
Kerbelsuppe: German Maundy Thursday soup of fresh chervil
In Germany, Maundy Thursday is called Gründonnerstag, 'green Thursday', and many families eat something green that day for health in the coming year: spinach with eggs, herb soup or this creamy chervil soup. Chervil is one of the first herbs of spring, with a delicate taste of aniseed and parsley, and the soup is simply potato, shallot and vegetable stock blended with a big bunch of fresh chervil and finished with cream. It is ready in half an hour and gluten free. Chef's tip: add the chervil only at the very end and blend straight away, because heat quickly dulls its colour and flavour.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- ⅔ oz butter
- 2 shallotschopped
- 1 starchy potatoabout 200 g, peeled and diced
- 3 ¼ cups vegetable stock
- 2 ⅞ oz fresh chervillarge bunch, tough stalks removed
- ½ cup single cream
- 1 pinch nutmeg
- ½ tsp saltto taste
- 1 pinch white pepper
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (4)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 2: Add 1 starchy potato and 3 ¼ cups vegetable stock, bring to the boil and simmer for 12–15 minutes, until the potato is very soft.
14 minStep 3: Take off the heat, add most of 2 ⅞ oz fresh chervil (keep a few sprigs) and blend at once until smooth and bright green. A common mistake is simmering the chervil, which turns the soup khaki and the flavour flat.
Step 4: Stir in ½ cup single cream, 1 pinch nutmeg, ½ tsp salt and 1 pinch white pepper and warm through gently without boiling.
2 minStep 5: Serve in warm bowls topped with the reserved chervil sprigs.
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 4 g
- Carbs
- 16 g
- Fat
- 12 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kerbelsuppe take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of shallots?
- Half an onion per 2 shallots.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Tiyula itumBlack beef soup
Tiyula itum, 'black soup', is the pride of the Tausug people of Sulu in the far south of the Philippines, cooked for weddings, Eid celebrations and when guests come home. Beef (it is a halal, pork-free dish) is simmered with ginger, lemongrass and turmeric, then darkened with pamapa itum, a paste of grated coconut toasted until almost black and pounded with spices. The broth looks dramatic but tastes smoky, earthy and gently peppery, with heat from chillies. Serve it with plain rice. Chef's tip: toast the coconut slowly, stirring all the time, until it is very dark brown but not ashy; burnt-to-ash coconut tastes bitter and ruins the soup.
Filipino
Ful nabitSprouted fava bean soup
Sprouted beans are ladled out with their cooking liquor in Cairo homes when the weather turns cold or someone is feeling run down, and Egyptians swear by the broth as a pick-me-up. The beans are soaked and left to sprout for a few days, then simmered with onion, garlic and cumin into a light, earthy soup that is sharpened at the table with plenty of lemon. You can eat the beans with a spoon or pop them from their skins. Allow 3 to 4 days for sprouting, although the hands-on work is only about 20 minutes. People with G6PD deficiency (favism) must not eat fava beans. Chef's tip: stop the sprouting when the shoots are about 1 cm long; longer sprouts taste grassy and bitter.
Egyptian
Miso soup
Miso soup (味噌汁) is drunk every day in homes all over Japan, at breakfast as well as dinner, beside a bowl of rice. The base is dashi; this vegan version uses kombu and dried shiitake instead of bonito, which gives it a deep, rounded flavour. Silken tofu and wakame seaweed are the classic fillings. It takes ten minutes; just remember not to boil the miso. Chef's tip: add the miso at the very end and never let it boil. Boiling kills the miso's fresh, fermented aroma; Japanese cooks say the soup should only 'smile', with the surface barely trembling.
Japanese