A celebration of spring herbs that's traditionally served in Germany on Maundy Thursday (Grendonnerstag), because of it's splendid green color.
- 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
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.