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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.

Ingredients

  • 2 Tablespoons unsalted butter
  • 2 large shallots, finely chopped
  • 1 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
Servings4
Calories Per Serving338
Total Fat18g28%
Sugar9gN/A
Saturated10g52%
Cholesterol57mg19%
Protein10g21%
Carbs34g11%
Vitamin A218µg24%
Vitamin B60.6mg29.4%
Vitamin C42mg70%
Vitamin D0.3µg0.1%
Vitamin E0.7mg3.3%
Vitamin K252µg100%
Calcium78mg8%
Fiber4g17%
Folate (food)65µgN/A
Folate equivalent (total)65µg16%
Iron3mg16%
Magnesium51mg13%
Monounsaturated6gN/A
Niacin (B3)5mg26%
Phosphorus173mg25%
Polyunsaturated1gN/A
Potassium909mg26%
Riboflavin (B2)0.3mg17.7%
Sodium1010mg42%
Thiamin (B1)0.2mg13.8%
Trans0.2gN/A
Zinc1mg7%