The Food Gatherer's Note: Easter in Germany begins the day before Good Friday, with Gründonnerstag, or Maundy Thursday as we know it. The word Grün (green) derives from the Old German word “greinen” meaning to weep and has nothing to do with the colour green. However, Germans traditionally eat green foods on that day. Herby soups such as Seven-Herb Soup which is a popular choice using seasonalgreens — traditionally spinach, parsley, leek, chive, dandelion and sorrel.
SEVEN HERB SOUP
Serves 2-3
INGREDIENTS
2tablespoons olive oil
3 shallots, peeled and minced
1 large leek, trimmed, washed and coarsely chopped
Pinch of nutmeg
200g fresh baby spinach
40g fresh parsley leaves
150g Forty Hall Farm salad bag and wild rocket (or if available mixed fresh chives, dandelion greens and sorrel)
750 ml chicken stock or Marigold bouillon
60ml crème fraiche
1 teaspoon salt
Large pinch of black pepper
1/2 tablespoon fresh lemon juice
TO PREPARE:
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 200ml of stock; turn heat to low, cover and cook 3 minutes. Transfer this mixture to a blender or blitz in the pan with a hand blender and puree until very smooth. Return to pot and stir in remaining stock. Bring to a boil, then reduce to a low simmer and stir in crème fraiche, salt and pepper. Turn off heat and stir in lemon juice. Ladle into bowls and serve.