Kerbelsuppe is a traditional soup originating from Germany. The soup is usually made with a combination of chervil, chicken stock, parsley, egg yolks, heavy cream, salt, and black pepper. The chervil is chopped and the stems are simmered in chicken stock over medium heat.

The chervil leaves are puréed with cream and parsley. The egg yolks are whisked in the cream mixture, and it's then added to the pot with the stock. The soup is seasoned with salt and pepper and served piping hot. Kerbelsuppe is traditionally served on the Thursday before Good Friday.