in Soup Recipes

Chervil soup with ricotta dumplings

updated

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Ingredients for 2 servings:

  • 30 g butter
  • 3 egg yolks
  • 1 tsp cornstarch
  • 100 g ricotta
  • ½ roll, fresh
  • ½ lemon(s)
  • 500 ml vegetable stock
  • 2 bunches of chervil
  • 3 tbsp cream
  • salt and pepper
  • nutmeg

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For the dumplings, beat the butter and egg yolks until fluffy, then stir in the cornstarch. Grate half of the bread roll, zest the lemon zest, and add it to the fluffy mixture along with the ricotta. Knead everything together thoroughly, let stand for 10 minutes to allow the bread to swell, season with salt, pepper, and nutmeg, and cut into dumplings. Let stand in boiling salted water for about 15 minutes. Bring the vegetable stock to a boil, chop the chervil, and blend half of it with a little stock using a hand blender. Then bring everything back to a boil with the cream and the remaining chervil. Serve the ricotta dumplings in the chervil 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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