Chervil soup
Ingredients
800 ml meat stock (preferably from lamb)
30 g butter
30 g flour
200 g chervil
2 hardboiled eggs
salt and pepper
Preparation
Heat up the meat stock in a pot.
In a second pot melt butter, sprinkle with flour and stir thoroughly. Slowly stir in the meat stock and bring briefly to boil. Add chopped chervil, stir and let it boil for a short while.
Peel the hardboiled eggs and quarter them. Pour the chervil soup into soup plates, add the quartered eggs and serve hot.
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