German Potato & Chervil Soup

Name: German Potato & Chervil Soup (Kerbelsuppe)
Yield: 4
Cuisine: German
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; 45g chervil sprigs; 4 eggs; 1 tablespoon white wine vinegar; 1/3 cup single cream

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German potato & chervil soup (kerbelsuppe) 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 kerbelsuppe with an egg yolk and serve it with chopped hard-boiled egg stirred through; I like to add a poached egg for an elegant starter or nourishing supper. Serve a glass of Osborne Fino Quinta Sherry with it and enjoy! See video below for another delicious potato recipe.

Serves 4 as a starte

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

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.
Add water and potato and bring to a simmer. Cook, covered for 15 minutes or so, until potato is very tender.
Remove from heat.
Half fill a small saucepan with water, add vinegar and bring to a simmer.
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.
Add most of the chervil to the soup, reserving a little for garnish, and blitz with a stick blender until smooth.
Return to a medium heat, stir in cream, salt and pepper and bring to a simmer.
Place an egg in warmed bowls, ladle soup over the top, garnish with remaining chervil and serve.