You are here

Chervil Soup

admin's picture
  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

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

Side Dish

Rate It

Your rating: None
Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1544 Calories from Fat 518

% Daily Value*

Total Fat 58 g88.7%

Saturated Fat 31.6 g157.8%

Trans Fat 0 g

Cholesterol 140.9 mg47%

Sodium 2541.1 mg105.9%

Total Carbohydrates 211 g70.2%

Dietary Fiber 9.8 g39.4%

Sugars 66.9 g

Protein 47 g93.3%

Vitamin A 455.8% Vitamin C 80%

Calcium 54.2% Iron 57.6%

*Based on a 2000 Calorie diet

Chervil Soup Recipe