Cream Of Chervil Soup
|Chicken stock/White stock||6 1⁄3 Cup (101.33 tbs)|
|Heavy cream||1⁄4 Cup (4 tbs)|
|Finely chopped chervil/Parsley||2 Tablespoon|
1 Melt the butter in a large sauce- pan. Blend in the flour to make a roux. Pour in the stock a little at a time, and stir continuously over medium heat until the sauce is thick and smooth. Season with salt and pepper to taste.
2 Mix the egg yolk with the cream in a bowl; stir in a little of the hot liquid, then pour into the pan of soup, stirring continuously. Add the chervil, or parsley, reheat gently but do not boil, and serve at once