Bavarian Herb Soup (Krautlsuppe)

This Bavarian soup is served on Easter Thursday, known as Maundy Thursday. This is a delicate fresh-tasting soup for any time of the year.

45 minutes Prep: 15 minutes Cook: 30 minutes

115 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1	pound	herbs	fresh*
4	tablespoons	butter
1	large	onion	chopped
1	quart	water	or vegetable stock
1	large	potatoe	peeled and chopped into small cubes
1	x	salt and black pepper	to taste
1	x	bread	cubes for croutons

Directions

* Fresh Herbs - use 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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Nutrition Facts

Serving Size 52g

Amount per Serving

Calories 115 89% of calories from fat

	% Daily Value*
Total Fat 11.0g	18%
Saturated Fat 7.0g	36%
Trans Fat 0.0g
Cholesterol 30mg	10%
Sodium 82mg	3%
Total Carbohydrate 4.0g	1%
Dietary Fiber 1.0g	3%
Sugars 2.0g
Protein 1.0g	1%

Vitamin A	7%		Vitamin C	5%
Calcium	1%		Iron	0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Everything taste is personal, a lot comes from our heritage: A Southerner and not too much on some of the ingredients mentioned in this recipe, egs. carrots, celery, our family recipe call for Finely grated cabbage, finely keyword Scallions chopped to taste size Tomatoes, cut to size-taste, smaller for us. Mayonnaise, only Hellman's will do for ours. Garlic salt to taste, only Lowry's for us; it becomes stronger with age,as does the amount of mayo, as the water is brought out by the salt. A moderate dash of vinegar - personal taste, I love Teragon That's it; and it's great - once perfected to taste, it's won over everybody's who's ever had it! Thanks to my Mother, Kathryn, for this one, as with all our beloved Southern cooking ways - simple and ever so delicious! People who've had our gravies made after frying meats, especially chicken, call it a food group.