Cream of Chervil Soup
 

Cream of Chervil Soup

3 bunches Chervil
3 cups 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

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 S & P, and then
puree. Reheat to serve. (a really nice addition to this soup is fresh crab
meat)



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