INGREDIENTS

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

A Message from our Provider:

“Compassion is difficult to give away because it keeps coming back.”