in Germany, Soup Recipes

Chervil soup

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Ingredients for 4 servings:

  • 2 tbsp butter
  • 3 tbsp flour
  • 250 ml vegetable stock
  • 150 g chervil, fresh
  • 250 ml milk
  • 250 ml cream
  • 2 egg yolks
  • 1 pinch of nutmeg

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Melt the butter in a soup pot, sprinkle in the flour, and fry until light yellow. Gradually add the vegetable stock to the roux and simmer gently for 10 minutes, stirring constantly. Meanwhile, wash the chervil in cold water, drain well, chop finely with the stems, and set aside, covered. Remove any bad spots or tough stems from other herbs. Mix the soup with the milk, bring to a boil, and stir in the chervil. Season to taste with salt and nutmeg. Whisk together the cream and egg yolks and thicken the soup.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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