Gründonnerstagssuppe (Maundy Thursday Soup)
Source: German Embassy, Washington, DC
The history behind this soup's name is an interesting one. The Thursday before Easter is often called Gründonnerstag in Germany. However in this case, grün, or green, is a modern day corruption of an old, medieval word, greinen, which means to cry. In Christian tradition, the Thursday before Easter is the day on which Christ held the Last Supper and was later betrayed. The medieval word greinen marked this day as one of sorrow for Christ's eventual martyrdom. Today, despite the origin of the day's name, many Germans eat green meals on Gründonnerstag.
1/2 cup spinach leaves, frozen or fresh
1 cup sprouts (use bean or other sweet sprouts to avoid a bitter taste)
1 cup parsley
1/2 cup white wine or grape juice
1 spring onion, chopped (include the green portion of the onion)
1 cup peeled, chopped cucumber
1 tablespoon butter
3 cups chicken or veal stock
fresh dill, chopped
salt, pepper to taste
Process the spinach, sprouts, parsley, and wine or juice in a blender to a smooth paste consistency. Reserve. In a skillet, melt the butter. Sauté the spring onion and cucumber together. Reserve.
Bring the stock to a simmer. Add the paste and sautéed mixture to the stock, heating for 2-3 minutes. Take care that the stock temperature remains below a boil. Season with salt and pepper.
Serve immediately, garnished with a dollop of sour cream and a sprinkling of chopped dill.
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