German Bavarian Herb Soup

This is a German recipe. Bitter herbs are traditionally eaten at Easter in Christian countries as a sign of penitence. The German tradition is to serve Bavarian soup on Easter Thursday, known as Maundy Thursday. This delicate fresh tasting soup can be part of the family meal for any time of the year.

The dominating flavor this herb soup is fresh chervil.

Ingredients:

4 T butter

1 large chopped onion

1 lb mixed herbs (3 or more of these: chervil, dandelion, pimpernel, sorrel, spinach, watercress)

1 quart water or vegetable stock

1 large peeled and chopped potato (chop into small cubes)

salt, pepper or lemon pepper for taste

bread cubes for

croûtons.

Note: May substitute olive oil in place of butter for a healthier recipe, unless cutting back on fat is not your intention.

Directions:

1. Wash the herbs, stripping the leaves from those stalks which are too woody. Then chop the herbs used.

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

3. Add the herbs and cook for a few minutes before adding the water or broth.

4. Next add the chopped potato to the soup.

5. Bring the herb soup to a boil. Turn down the heat to simmer for 20 minutes.

6. Mash the potato in the soup to thicken it a little. Add seasoning to desired taste.

7. Serve with bread croutons fried in butter or a light vegetable oil. (Butter taste best!) when the bread is sizzling hot, add it to the hot soup at the table.

4 Servings

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Chervil has been considered a diuretic, expectorant, and stimulant. It has been used against eczema and to lower blood pressure.

This special herb is a good source of vitamin C, carotene, iron, magnesium, potassium and zinc.

Chervil may help with stomach disorders, such as mild stomach pains and it stimulates the digestive system.

This herb plant is best grown seeded in one place and transplanting can be difficult. Plant in a cool and moist location, otherwise it rapidly goes to seed.