Name: Krautlsuppe (Bavarian Herb Soup)
Ingredients: 1 lb Herbs *; 4 tb Butter; 1 lg Onion, chopped; 1 qt Water or vegetable stock; 1 lg Potato, peeled and chopped into small cubes

A certain individual said to (Asahel Nettelton): “I cannot get along with the doctrine of election.” “Then,” said Nettleton, “get along without it. You are at liberty to get to heaven the easiest way you can. Whether the doctrine of election is true or not, it is true that you must repent, and believe, and love God. Now, what we tell you is, that such is the wickedness of your heart, that you never will do these things unless God has determined to renew your heart. If you do not believe that your heart is so wicked, make it manifest by complying with the terms of salvation. Why do you stand caviling with the doctrine of election? Suppose you should prove it to be false, what have you gained? You must repent and believe in Christ after all. Why do you not immediately comply with these terms of the gospel? When you have done this, without the aids of the divine grace, it will be soon enough to oppose the doctrine of election. Until you shall have done this, we shall still believe that the doctrine of election lies at the foundation of all hope in your case.”

Andrew Bonar

CATEGORY	CUISINE	TAG	YIELD
Vegetables	German	Soups/stews, Germany	4	Servings

INGREDIENTS

1	lb	Herbs *
4	tb	Butter
1	lg	Onion, chopped
1	qt	Water or vegetable stock
1	lg	Potato, peeled and chopped into small cubes

INSTRUCTIONS

Serves 4.
salt and pepper bread cubes for croutons
* at least 3 of these:  chervil, watercress, spinach, sorrel (dandelion and
pimpernel for brave souls) Bitter herbs are traditionally eaten at Easter
in Christian countries as a sign of penitence. This Bavarian soup is served
on Easter Thursday, known as Maundy Thursday. Fresh chervil, easily
available in any German market, is usually the dominating flavor. This is a
delicate fresh-tasting soup for any time of the year.
You will need a large saucepan.  Pick over and wash the herbs, stripping
the leaves from those stalks which are too woody.  Chop the rest.
Melt the butter in a deep pan and fry the onion gently until transparent.
Add the herbs and sweat them for a moment before you pour in the water or
broth.  Add the potato to the soup. Bring the soup to a boil, and then turn
down the heat.  Simmer for 20 minutes.  Mash the potato in the soup to
thicken it a little.  Taste, and add salt and freshly milled pepper.
Serve with bread croutons fried in butter or bacon fat (goose fat is even
better).  They should be so hot that they sizzle when they are added to the
hot soup at the table.
From:  THE OLD WORLD KITCHEN - THE RICH TRADITION OF EUROPEAN PEASANT
COOKING" by Elisabeth Luard, ISBN 0-553-05219-5
Posted by:  Karin Brewer, Cooking Echo, 7/92
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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