Bavarian Herb Soup

4 Servings

1 lb herbs

4 Tbsp. butter

1 large onion, chopped

1 quart water (or vegetable stock)

1 large potato, peeled and chopped into small cubes

Salt and pepper

Bread cubes for croutons

At least 3 of these: chervil, watercress, spinach, sorrel (dandelion and pimpernel for brave souls)

Directions

This Bavarian soup is served on Easter Thursday, known as Maundy Thursday. Fresh chervil, easily available in any German market, is usually the dominating flavour. 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 . They should be so hot that they sizzle when they areadded to the hot soup at the table.