You are here

Chervil Soup

admin's picture
Ingredients
  Young carrots 2 , finely sliced
  Potato 1 Small, finely sliced
  Chicken stock/White stock 5 Cup (80 tbs)
  Parsley sprigs 3
  Butter 3 Tablespoon
  Flour 2 Tablespoon
  Mace/Pinch of nutmeg 1⁄4 Teaspoon
  Chopped fresh chervil 1⁄4 Cup (4 tbs)
  Cream 1⁄2 Cup (8 tbs)
  Croutons 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Put carrots and potato in pan with stock and parsley; simmer until tender, 15 to 20 minutes.
Melt butter; stir in flour.
When smooth, strain stock onto flour and butter; mix well.
Blend potato and carrots in electric blender or food processor; add to soup.
Mix well; bring to boil, stirring constantly.
Simmer a few minutes, adding salt, pepper, and mace.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Vegetable

Rate It

Your rating: None
4.19643
Average: 4.2 (14 votes)