| 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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