Kerbelrahmsuppe <cream of chervil soup>

Yield: 1 Servings

Measure 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>
\N \N Salt and white pepper to taste

<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

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