Chervil Soup Recipe
Ingredients
| 2 young carrots, finely sliced | ||
| Potato | 1 Small, finley sliced | |
| 4 to 5 cups chicken or white stock | ||
| Parsley sprigs | 3 | |
| Butter | 3 Tablespoon | |
| Flour | 2 Tablespoon | |
| 1/4 teaspoon mace or pinch of nutmeg | ||
| Chervil | 1/4 Cup (16 tbs), chopped | |
| Cream | 1/2 Cup (16 tbs) | |
| Croutons | ||
| 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.
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.
Chef
