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Maundy Thursday Soup - Gründonnerstagssuppe - Soups and Stews
Occasion: Any Cuisine: German
Date Added:4/11/2005 Chef: Katharina 
    
Serving Size:   Not Provided  Servings:   Not Provided
Cooking Time:   Not Provided Preptime:   Not Provided
Cooking Temp:   Not Provided Effort:   Average
Ingredients  
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  
Prepare   
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.

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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Nutritional Information
Calories Not Provided Cholestorol Not Provided Vitamin B  Not Provided
Total Fat  Not Provided Sodium  Not Provided Vitamin B12  Not Provided
Saturated Fat  Not Provided Dietary Fiber  Not Provided Vitamin D   Not Provided
Carbohydrates  Not Provided Vitamin A  Not Provided Vitamin E  Not Provided

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