Kerbelrahmsuppe <cream of chervil soup>
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | bunches | Chervil |
| ¾ | litre | Mixed broth <use a light chicken broth>* |
| 1 | tablespoon | Butter |
| 2 | smalls | Shallots - minced |
| 1 | cup | Cream <use a light cream-half & half> |
| Salt and white pepper to taste | ||
Directions
<it's in Swiss-German>
Melt the butter, and soften the shallots.Take care they do not brown. Add the cream, and reduce by ⅓.Add the broth,and simmer for 5 mins. Wash the chervil well, and remove the leaves from the stems. Add the leaves to the liquid, and bring to a low boil. Remove from heat,add S & P, and then puree. Reheat to serve. <a really nice addition to this soup is fresh crab meat>
*1 litre=4 cups <approx.> so ¾ l= 3Cups Hope you enjoy the soup. I don't think you'll have any trouble preparing it.
Posted to FOODWINE Digest 01 Oct 96 From: "alexandra z." <madnorth@...> Date: Tue, 1 Oct 1996 12:28:38 -0400