Chervil Soup

fresh chervil soup
Gründonnerstag is the Thursday before Easter, known as Maundy Thursday. It means "Green Thursday," although it is thought that the word "grün" is actually derived from the word "greinen" meaning to weep. However, despite there being nothing traditionally green about "Green Thursday," Germans often eat green-colored foods such as herb soups.
Course Soup
Keyword Chervil, Easter, Herbs, Spring, Vegetable soup


  • 4 hard boiled eggs
  • 2 bunches fresh chervil
  • 2 spring onions
  • 1 Tbsp butter
  • 13-1/2 fluid oz chicken stock 400 ml
  • 8-1/2 fluid oz cream 250 ml
  • 1/2 cup crème fraiche
  • salt and freshly ground pepper
  • 1 pinch sugar
  • 1 tsp lemon juice
  • 2 egg yolks beaten


  • Wash and dry the chervil, remove stems and chop finely, reserving a few stems for garnish). Wash and slice the spring onions.
  • Lightly fry the spring onions in the butter, then add the broth, cream and creme fraiche and allow to come to the boil briefly. Season with salt, pepper, sugar and lemon juice. Add the chopped chervil and keep warm without allowing the soup to boil.
  • Whisk in the egg yolks into the slightly cooled soup. Pour the soup into individual dishes.
  • Slice the hard boiled eggs and place them in the center of the soup. Sprinkle remaining chervil over the soup and serve.