German Potato And Chervil Soup For 'Green Thursday'

Name: German Potato And Chervil Soup For 'Green Thursday'
Ingredients: 2 tablespoon unsalted butter; 2 large shallots, finely chopped; 1 large potato, peeled and finely diced; 1 liter chicken or vegetable stock; 60 gram chervil, roughly chopped; 100 milliliter heavy cream; kosher salt; freshly ground black pepper

Hannah Hoskins|March 18, 2016 4:00 pm EST

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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.

Servings

4

Ingredients

2 tablespoon unsalted butter
2 large shallots, finely chopped
1 large potato, peeled and finely diced
1 liter chicken or vegetable stock
60 gram chervil, roughly chopped
100 milliliter 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.