Home - By Category - Recipe - Soups/stews Page 2 | Germany Page 1 | German Page 2

Krautlsuppe (Bavarian Herb Soup)

A Searchable Archive of Meal-Master Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: KRAUTLSUPPE (BAVARIAN HERB SOUP)
 Categories: Soups/stews, Germany, German
      Yield: 4 Servings
 
      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
 
  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.
  
  From:  THE OLD WORLD KITCHEN - THE RICH TRADITION OF
  EUROPEAN PEASANT COOKING" by Elisabeth Luard, ISBN
  0-553-05219-5
  
  Posted by:  Karin Brewer, Cooking Echo, 7/92
 
MMMMM

Display Recipe for Import.