Recipe – German Potato & Chervil Soup (Kerbelsuppe)


German Potato & Chervil Soup is traditionally eaten on Maundy Thursday, the day before Good Friday which celebrates the Last Supper; in German this day is also known as Gründonnerstag (‘green Thursday’). Some traditional recipes thicken it with an egg yolk and serve it with chopped hard-boiled egg stirred through; I like to add a poached egg for an elegant entrée or nourishing supper. Serve a glass of Osborne Fino Quinta Sherry with it and enjoy!

Serves 4 as an entrée

Ingredients
  • 40g butter
  • 1 brown onion, finely chopped
  • Salt flakes and freshly ground white pepper, to taste
  • 500ml water
  • 400g floury potato, peeled and chopped
  • 1 tablespoon white wine vinegar
  • 4 eggs
  • 45g chervil sprig
  • ⅓ cup single cream
Method
  1. Melt butter in a saucepan, add onion and a good pinch of salt and cook, covered and stirring often, for 5-10 minutes, until tender but not coloured.
  2. Add water and potato and bring to a simmer. Cook, covered for 15 minutes or so, until potato is very tender.
  3. Remove from heat.
  4. Half fill a small saucepan with water, add vinegar and bring to a simmer.
  5. Stir to create a whirlpool, break an egg into the centre and poach for about 3 minutes, until the white is set and the yolk is still runny. Use a slotted spoon to remove to a plate lined with paper towel and repeat with remaining eggs.
  6. Add most of the chervil to the soup, reserving a little for garnish, and blitz with a stick blender until smooth.
  7. Return to a medium heat, stir in cream, salt and pepper and bring to a simmer.
  8. Place an egg in warmed bowls, ladle soup over the top, garnish with remaining chervil and serve.

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