Hunan-style Kerbelsuppe

Ingredients

In the original German Kerbelsuppe, the soup is typically made with kerbel (chervil) as the main herb, while the Hunan-style adaptation incorporates the bold flavors of Hunan cuisine, including chili peppers, ginger, garlic, and Sichuan peppercorns. The original soup is milder in terms of spice, whereas the Hunan-style version brings a fiery kick to the dish. Additionally, the garnish of scallions and cilantro adds a fresh and vibrant element to the soup. We alse have the original recipe for Kerbelsuppe, so you can check it out.

• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 cup (235ml) water 1 cup (235ml) water
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon ginger, minced 1 teaspoon ginger, minced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red chili pepper, thinly sliced 1 red chili pepper, thinly sliced
• 1 teaspoon Sichuan peppercorns 1 teaspoon Sichuan peppercorns
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 teaspoon sugar 1 teaspoon sugar
• 1 cup kerbel (chervil), chopped 1 cup kerbel (chervil), chopped
• Salt, to taste Salt, to taste
• Chopped scallions and cilantro, for garnish Chopped scallions and cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 80 kcal / 335 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 7g, 2g
• Protein: 4g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the minced ginger, garlic, and sliced chili pepper. Sauté for 2-3 minutes until fragrant.
2. 2.
   Add the Sichuan peppercorns and continue to sauté for another minute.
3. 3.
   Pour in the chicken broth and water. Bring the mixture to a boil.
4. 4.
   Reduce the heat to low and add the soy sauce, rice vinegar, and sugar. Stir well to combine.
5. 5.
   Add the chopped kerbel (chervil) to the pot and simmer for 5 minutes.
6. 6.
   Season with salt to taste.
7. 7.
   Remove the soup from heat and let it cool slightly.
8. 8.
   Using an immersion blender or a regular blender, puree the soup until smooth.
9. 9.
   Return the soup to the pot and reheat if necessary.
10. 10.
    Serve the Hunan-style Kerbelsuppe hot, garnished with chopped scallions and cilantro.

Treat your ingredients with care...

• Kerbel (chervil) — Make sure to wash the kerbel thoroughly before chopping it. Remove any tough stems and use only the tender leaves for the soup.

Tips & Tricks

• For an extra spicy kick, add more chili peppers or a dash of chili oil.
• Adjust the amount of Sichuan peppercorns according to your preference for numbing sensation.
• If kerbel (chervil) is not available, you can substitute it with parsley or cilantro for a slightly different flavor profile.
• Serve the soup with a side of steamed rice or crusty bread to make it a more substantial meal.
• To make the soup more filling, add cooked chicken or tofu cubes before blending.

Serving advice

Serve the Hunan-style Kerbelsuppe as a starter or a light main course. Accompany it with a side of steamed rice or crusty bread for a satisfying meal.

Presentation advice

Garnish the soup with a sprinkle of chopped scallions and cilantro to add a pop of color. Serve it in individual bowls or small soup cups to showcase its vibrant appearance.