Seven Herb Soup (Modern)

Sieben Kräutersuppe
A celebration of spring herbs that's traditionally served in Germany on Maundy Thursday (Grendonnerstag), because of it's splendid green color.
Course Soup
Servings 6

Ingredients

  • 4 tablespoons olive oil
  • 5 shallots peeled and minced
  • 2 large leeks trimmed, washed and coarsely chopped
  • 1/4 teaspoon nutmeg
  • 1 cup fresh baby spinach
  • 3 cups fresh parsley leaves
  • 2 cups mixed fresh chives, dandelion greens and sorrel
  • 1 teaspoon fresh or dry mugwort
  • 6 cups low-sodium chicken broth divided
  • 1/2 cup German Quark or crème fraiche
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh lemon juice

Instructions

  • Heat olive oil in a large pot; add shallots, leeks and nutmeg and sauté on medium heat until shallots are translucent and caramelizing, about 10 minutes.
  • Add spinach, parsley, mixed herbs and 2 cups broth; turn heat to low, cover and cook 3 minutes.
  • Transfer this mixture to a blender or food processor and puree until very smooth. Return to pot and stir in remaining broth. Bring to a boil, then reduce to a low simmer and stir in Quark or crème fraiche, salt and pepper.
  • Turn off heat and stir in lemon juice. Ladle into bowls and serve.

Notes

Mugwort (Beifuss) herb seasoning available on The Taste of Germany

Stay Connected!

Sign up for the German Foods newsletter

Get the latest recipes, news and special offers...

You have Successfully Subscribed!