How to make Chervil Soup:

Saute the onion, leeks and celery in a little olive oil over medium heat until tender, about 10 minutes.

Add potato and beef stock or water with the beef bouillon cubes.

Cover and bring to a boil.

Reduce heat and simmer until the vegetables are very soft, about 20 minutes

Puree the soup with a blender or food processor until smooth.

Return soup to pot and stir in half-and-half.

Heat, stirring, over medium heat until steaming (don't let boil), about 2 minutes.

Season the soup with salt and pepper.

Ladle the soup and garnish with chopped chervil and horseradish if you have.




Chervil Soup

Chervil Soup

Ingredients for Chervil Soup:

for 6 persons:

- 6 cups - 1┬Żl beef stock or water (with 3 Beef bouillon cubes) 

- 1 cup - 240 g  chervil - shredded

- 2 stalks of white celery - chopped

- 2 onions - sliced

- 2 potatoes - peeled and cubed

- olive oil

- 1 dl light cream (half and half)

- Salt & Black Pepper

- 2 tbsp olive oil