German Potato and Chervil Soup for ‘Green Thursday’

In Germany, Maundy Thursday is called ‘Green Thursday,’ and is celebrated by eating this green soup
Chervil Soup

Photo Modified: Flickr / Jules / CC BY 4.0

Start off your Easter weekend extra early by doing as the Germans do and celebrating 'Green Thursday.' This chervil soup is a classic dish that lots of Germans enjoy every Maundy Thursday.

This recipe is courtesy of Abel and Cole.

4
Servings
786
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  Tablespoons  unsalted butter
  • large shallots, finely chopped
  • large potato, peeled and finely diced
  • 1  Liter  chicken or vegetable stock
  • 60  Grams  chervil, roughly chopped
  • 100  Milliliters  heavy cream
  • Kosher salt
  • Freshly ground black pepper

Directions

Melt the butter in a large saucepan over medium-low heat. Add the shallots, and cook until soft, about 10 minutes. Add the potato, and cook for 5 more minutes.

Pour in the stock, and bring to a simmer. Continue simmering until the potato is tender, about 10 minutes.

Take the soup off the heat, and add the chervil. Blend the soup with a stick blender or food processor until smooth.

Return the soup to the heat. Add the heavy cream. Reheat the soup over a low heat, being careful not to let it boil. Season with salt and pepper.

Serve hot, sprinkled with some extra sprigs of chervil.

Nutritional Facts

Total Fat
46g
66%
Sugar
1g
1%
Saturated Fat
13g
54%
Cholesterol
230mg
77%
Carbohydrate, by difference
34g
26%
Protein
60g
100%
Vitamin A, RAE
154µg
22%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
8mg
11%
Calcium, Ca
276mg
28%
Choline, total
4mg
1%
Fiber, total dietary
3g
12%
Fluoride, F
1µg
0%
Folate, total
96µg
24%
Iron, Fe
9mg
50%
Magnesium, Mg
74mg
23%
Niacin
14mg
100%
Pantothenic acid
3mg
60%
Phosphorus, P
466mg
67%
Riboflavin
1mg
91%
Selenium, Se
60µg
100%
Sodium, Na
760mg
51%
Water
152g
6%
Zinc, Zn
7mg
88%

German Shopping Tip

Try to use fresh sausage whenever you can; they are full of flavor and don't have the high level of preservatives and nitrates that packaged sausage has.

German Cooking Tip

Fresh sausage should be cooked to an internal temperature of 160 degrees.