Cream of Chervil Soup
 

Kerbelrahmsuppe (Cream of Chervil Soup)

3 bn Chervil
3/4 lt Mixed broth (use a light chicken broth)*
1 Tbsp Butter
2 sm Shallots - minced
1 cup Cream (use a light cream-half & half)
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 1/3.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 salt
and pepper, and then puree. Reheat to serve. (a really nice addition to
this soup is fresh crab meat)

*1 litre=4 cups (approx.) so 3/4 litres is about 3Cups
Hope you enjoy the soup. I don't think you'll have any trouble
preparing it.

Source: <http://fooddownunder.com/cgi-bin/recipe.cgi?r=142953>




--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/