Chervil Soup

CHERVIL SOUP

INGREDIENTS:

• chervil (French Parsley) 200 gr
• leek 200 g
• celery 150 g
• onion 50 g
• potato 150 g
• parsley 1 sprig
• thyme 4 sprig
• laurel 1 leaf
• vegetable stock 1.5 l
• flour 30 g
• butter 40 g
• seasalt
• pepper

METHOD:

1. Separate the chervil leafs from the sprigs and set aside. 
2. Rinse the leafs, wash the sprigs and chop them roughly. Wash the leek and celery. Peel the onion and potato and chop them in big pieces.
3. Cook all the vegetables in a pan with butter for 5 minutes. 
4. Add the flour to the vegetables and mix and stir well.
5. Add the vegetable stock.
6. Tie the thyme, parsley and the laurel leaf with kitchen string. Place it in the soup. 
7. Bring to the boil and simmer for 20 minutes
8. Remove the string with herbs.
9. Use a blender on the soup.
10. Add pepper and salt to taste. 
11. Add the chervil leafs and bring to the boil again. 
12. Use blender again for a few seconds.
13. Let it simmer for 2 minutes.