4 PERS. | ±30 MIN.

Chervil soup



1.5 l beef stock Bouillon Herkules
stock dose: ± 22 g in 1 l water/liquid
1 bunch of chervil
200 g leeks
150 g celery
150 g onions
150 g potatoes
1 sprig of parsley
4 sprigs of thyme
1 bay leaf
30 g flour
40 g butter
A pinch of salt


Carefully rinse the chervil and cut off the stems.
Coarsely chop the stems.
Finely chop the onion and cut the potatoes, leeks and celery in pieces.

Heat the butter in a pan and cook all the vegetables for 5 minutes until tender.
Sprinkle the vegetables with flour and start stirring.
Add the vegetable stock while stirring.

Tie all the herbs together with kitchen twine to make a bouquet garni.
Add it to the soup and simmer 20 minutes.
Remove the bouquet garni and puree the soup with a hand-held blender.
Season with salt and pepper.

Finely chop the chervil and add it to the soup.
Simmer for two minutes.

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