German Seven Herb Soup
This green soup is traditionally served on Holy Thursday. With a mix of fresh herbs and greens, it is Herb Soup perfect for spring.Yield: 7 cups of soup
Servings: 4 people
Calories: 221kcal
Ingredients
- 1 tablespoon unsalted butter
- 2 shallots, minced
- 1 medium leek, chopped
- 4 c water
- 2 russet potatoes, peeled and chopped
- 2 c fresh spinach, chopped
- 1 c fresh parsley, chopped
- 1 c chives, chopped
- ½ c fresh dill, chopped
- ½ c celery leaves, chopped
- ½ c sorrel, watercress, or arugula leaves, chopped
- ½ c milk
- 1 ½ teaspoon salt
- ¼ teaspoon ground black pepper
Optional Garnishes
- Sour cream
- Croutons
- Extra herbs
Instructions
- Melt butter in a 3 quart soup pot. Add shallots and chopped leek and sauté over medium heat until the onions are soft, 5-7 min.
- Add the water and chopped potatoes. Bring the mixture to a boil and reduce the heat to a simmer. Simmer the potatoes until tender, 20 min.
- Add the greens and herbs and simmer for 10 minutes.
- Puree the soup using an immersion blender (or transfer the soup to a traditional blender and blend until smooth). Add the milk, salt and pepper. Mix well.
- Serve the soup as is, or topped with sour cream, croutons, or extra herbs.
Nutrition
Serving: 2cups | Calories: 221kcal | Carbohydrates: 38.7g | Protein: 8.1g | Fat: 5.7g | Saturated Fat: 3.1g | Cholesterol: 14mg | Sodium: 1293mg | Fiber: 6.9g | Sugar: 5.5g