Chervil soup
Ingredients
30 g butter
30 g flour
800 ml meat soup (preferably lamb)
200 g chervil
2 hard-boiled eggs
salt and pepper
Preparation
Heat the meat soup in a pot.
Melt the butter in the second pot, then dust the flour over it and stir vigorously. Slowly and gradually add the hot meat broth and stir it in, then bring to the boil briefly. Stir the chopped chervil into the soup and let it cook a little more.
Peel the hard-boiled eggs, quarter them and serve with the finished kerfilsúpa.
Alternatively, I lined a muffin tin with slices of bacon, added a raw egg and then baked the whole thing in the oven for a good 10 minutes. Looks nice and tastes very tasty too!
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| Original food photo from 2014 |
Alternatively, I lined a muffin tin with slices of bacon, added a raw egg and then baked the whole thing in the oven for a good 10 minutes. Looks nice and tastes very tasty too!
 |
| Photo update from 2016 - I think I'm evolving! |
Click here for the video:
[Translated from here.]
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