4 PERS. | ±30 MIN.
1.5 l beef stock Bouillon Herkules
Dosage of broth ± 22 g in 1 l water/liquid
1 bunch (bunch) chervil
200 g leek
150 g celery
150 g onion
150 g potatoes
1 sprig of parsley
4 sprigs of thyme
1 bay leaf
30 g flour
40 g butter
Pinch of sea salt
Pepper
Wash the chervil thoroughly and remove the stems.
Chop the stems into large pieces.
Chop the onion and cut the potatoes, leek and celery into pieces.
Heat the butter and stew all the vegetables in a pan for 5 minutes.
Sprinkle the vegetables with flour and start stirring.
Then add the beef stock while stirring.
Now tie all the herbs together with kitchen string to form a herb bouquet.
Add this to the soup and let it simmer for 20 minutes.
Afterwards, remove the herb bouquet and puree the soup with a hand blender.
Season with salt and pepper.
Finally, finely chop the chervil and add to the soup.
Cook for two minutes.
Enjoy your meal!