Gr?ndonnerstagsuppe(green Thursday Soup)
For Maundy Thursday
- Preparing Time: 1 hour
- Total Time: 1 hour
- Served Person: 4
meatless
easter
soup
herbs
german
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- salt and pepper
- 2 tablespoons olive oil
- 1 cup diced onion
- 2 medium potatoes diced
- 1 quart vegetable or chicken stock
- 6 cloves minced garlic
- a good hand full of 7-9 different herbs
- 1 / 2cup milk or cream
- sour cream for garnish.
- here are the 9 herbs i used
- 1 leek sliced (separate white and green into two piles)
- handful celery tops
- basil, curly parsley
- watercress, dill weed
- Carbohydrate 33.7844980730653 g
- Cholesterol 0 mg
- Fat 2.31985773104307 g
- Fiber 7.2347113322444 g
- Protein 7.05357504147373 g
- Saturated Fat 0.341164047038088 g
- Serving Size 1 1 Serving (709g)
- Sodium 1041.71765725515 mg
- Sugar 26.5497867408209 g
- Trans Fat 0.215381864692059 g
- Calories 171 calories
1. Cook the garlic, and white part of the leek in the olive oil till tender. 2. Add the stock and diced potatoes, green parts of the leek and simmer till the potatoes are tender. 3. Add the herbs and cook for 10 minutes. 4. Puree soup in a blender, food processor or with the hand immersion blender as I am doing now. I blend for a good long time until the soup is light and silky smooth. 5. Add the milk or cream, and season with salt and pepper. 6. Serve topped with some herbs and a dollop of sour cream.
