{"id":30,"date":"2026-02-22T19:30:24","date_gmt":"2026-02-22T19:30:24","guid":{"rendered":"https:\/\/recipes4thecook.com\/bavarian-herb-soup-krautlsuppe"},"modified":"2026-02-22T19:30:24","modified_gmt":"2026-02-22T19:30:24","slug":"bavarian-herb-soup-krautlsuppe","status":"publish","type":"post","link":"https:\/\/recipes4thecook.com\/soup\/blog\/2026\/02\/22\/bavarian-herb-soup-krautlsuppe\/","title":{"rendered":"Bavarian Herb Soup (Krautlsuppe)"},"content":{"rendered":"

Ingredients<\/font><\/b><\/p>\n

1 lb herbs *
\n4 T butter
\n1 lg onion,chopped
\n1 qt water (or vegetable stock)
\n1 lg potato,peeled and chopped into small cubes<\/p>\n

Cooking Instructions<\/font><\/b><\/p>\n

salt and pepper bread cubes for croutons<\/p>\n

* at least 3 of these: chervil, watercress, spinach, sorrel
\n(dandelion and pimpernel for brave souls) Bitter herbs are
\ntraditionally eaten at Easter in Christian countries as a sign of
\npenitence. This Bavarian soup is served on Easter Thursday, known as
\nMaundy Thursday. Fresh chervil, easily available in any German
\nmarket, is usually the dominating flavor. This is a delicate
\nfresh-tasting soup for any time of the year.<\/p>\n

You will need a large saucepan. Pick over and wash the herbs,
\nstripping the leaves from those stalks which are too woody. Chop the
\nrest.<\/p>\n

Melt the butter in a deep pan and fry the onion gently until
\ntransparent. Add the herbs and sweat them for a moment before you
\npour in the water or broth. Add the potato to the soup. Bring the
\nsoup to a boil, and then turn down the heat. Simmer for 20 minutes.
\nMash the potato in the soup to thicken it a little. Taste, and add
\nsalt and freshly milled pepper.<\/p>\n

Serve with bread croutons fried in butter or bacon fat (goose fat is
\neven better). They should be so hot that they sizzle when they are
\nadded to the hot soup at the table.<\/p>\n

Serves 4.
 
 
 "If you consent and obey, You will eat the best of the land;" (Isaiah 1:19)<\/p>\n","protected":false},"excerpt":{"rendered":"

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