Name: Kerbelrahmsuppe
Ingredients: 3 bn Chervil; 3/4 l Mixed broth <use a light chicken broth>*; 1 tb Butter; 2 sm Shallots - minced; 1 c Cream <use a light cream-half & half>; Salt and white pepper to taste

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	German		1	Servings

INGREDIENTS

3	bn	Chervil
3/4	l	Mixed broth <use a light chicken broth>*
1	tb	Butter
2	sm	Shallots – minced
1	c	Cream <use a light cream-half & half>
		Salt and white pepper to taste

INSTRUCTIONS

<it's in Swiss-German>
Melt the butter, and soften the shallots.Take care they do not brown. Add
the cream, and reduce by 1/3.Add the broth,and simmer for 5 mins. Wash the
chervil well, and remove the leaves from the stems. Add the leaves to the
liquid, and bring to a low boil. Remove from heat,add S & P, and then
puree. Reheat to serve. <a really nice addition to this soup is fresh crab
meat>
*1 litre=4 cups <approx.> so 3/4 l= 3Cups
Hope you enjoy the soup. I don't think you'll have any trouble preparing
it.
Posted to FOODWINE Digest 01 Oct 96
From:    "alexandra z." <madnorth@NETCOM.CA>
Date:    Tue, 1 Oct 1996 12:28:38 -0400

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