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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.


  • 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


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.