Germany - Krautlsuppe

Bitter herbs are traditionally eaten at Easter as a sign of penitence. This recipe is for Krautlsuppe, Bavarian Herb Soup. Chervil is the usual dominating flavour.

Krautlsuppe

500g herbs (at least three of or all of the following)
- chervil
- watercress
- spinach
- sorrel
- dandelions
- pimpernel
- experiment with your own favourite herbs, perhaps nettle tops in early spring
1 large onion
50g butter
1.2 litres water or vegetable stock
1 large potato
salt & black pepper

Pick over and wash the herbs, strip the leaves from any woody stalks. Chop the rest. Peel and chop the onion.

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

Germany Bitter herbs are traditionally eaten at Easter as a sign of penitence. This recipe is for Krautlsuppe, Bavarian Herb Soup. Chervil is the usual dominating flavour. Krautlsuppe 500g herbs (at least three of or all of the following) chervil watercress spinach sorrel dandelions pimpernel experiment with your own favourite herbs, perhaps nettle tops in early spring 1 large onion 50g butter 1.2 litres water or vegetable stock 1 large potato salt & black pepper Pick over and wash the herbs, strip the leaves from any woody stalks. Chop the rest. Peel and chop the onion. Melt the butter in the pan and fry the onion gently in it until transparent . Add the herbs and sweat them for a moment before you pour in the water or stock. Peel the potato and cut it into small cubes. Add to the soup and bring to the boil, then turn down the heat. Simmer for 20 minutes. Mash the potato into the soup to thicken it a little. Taste and add salt and pepper.