Maundy Thursday in Germany is also known as Green Thursday, and this simple and vibrant soup is usually made just with chervil. In this version, in-season broccoli and zucchini give it all a bit more oomph.
1 bunch chervil (or curly-leaf parsley), leaves picked and stems reserved
1 tsp salt
1 litre unsalted chicken stock (check gluten-free if required)
1 head broccoli (florets and stalks), cut into chunks
2 zucchini, cut into chunks
100ml pouring cream
1. Tie the stalks of the chervil (or parsley) together and place in a large saucepan with the salt and stock. Bring to a simmer.
2. Add the zucchini and broccoli and simmer, covered, for about 10 minutes until the vegetables are tender. Remove and discard the herb stalks.
3. Transfer the contents of the pot to a blender with the chervil leaves (reserving some attractive leaves for garnish) and blend to a smooth green soup, adding a little extra stock or water if it's too thick.
4. Return the soup back to the pot and heat gently (do not boil). To serve, add the cream, stir it through and scatter the soup with the reserved chervil leaves.
Broccoli stalks should never be thrown out. They're great thickly sliced and stir-fried with a little oyster sauce, steamed and topped with butter, salt and pepper, or blitzed into a soup, as I've done here.