Ingredients for Chervil Soup:

Serves 4 - 6

- 1½ l ( 6 cups) water (with 3 Beef bouillon cubes) or beef Stock

- 240 g (1 cup) chervil - shredded

- 2 stalks of white celery - chopped

- 2 onions - sliced

- 2 potatoes - peeled and cubed

- olive oil

- 1 dl light cream (half and half)

- Salt & Black Pepper

Preparation Chervil soup:

Cook the onion, leeks and celery in a little olive oil over medium heat until tender, about 10 minutes.

Add potato and broth or water with the beef bouillon cubes.

Cover and bring to a boil.  Reduce heat and simmer until the vegetables are very soft, about  20 minutes

Puree the soup with a blender or food processor until smooth.

Return soup to pot and stir in half-and-half. Heat, stirring, over medium heat until steaming (don't let boil), about 2 minutes.

Season the soup with salt and pepper.



Chervil Soup

Tastyfood - Recipes

Chervil Soup Recipe

Chervil Soup