This soup is eaten in some parts of Germany on Maundy Thursday (the Thursday before Easter). It has to include 9 spring herbs, e.g. nettles, ground ivy, ground elder, dandelion, sorrel, ribwort plantain, chickweed, mallow, ded neetle, lambs lettuce, watercress, primoroses and the like, whatever is available at easter time. It is probably a remnant of an ancient Germanic tradition. Please write to me to
[email protected] if you know more about it.
