Monday, August 29, 2011

Carrot and Chervil Soup

I love soup! Let me know if you like this one... :)

Carrot and Chervil Soup

*2 oz. butter
*2.5 cups carrots, chopped
*1/3 cup all-purpose flour
*4 cups chicken stock/broth
*salt and pepper/seasonings to taste
*1/2 cup chopped fresh chervil
*garnish: cream or sour cream, fresh sprigs of chervil

1) Melt the butter in a saucepan and gently saute' the carrots for 5 minutes. Stir in the flour, then the stock and the seasonings. Bring the soup to a boil, cover and simmer gently for 30 minutes.
2) Allow to cool slightly, then puree' the soup in a blender. Return to the pot with the chopped chervil and slowly bring back to a boil. Serve hot or chilled with a swirl of cream and sprigs of chervil. Enjoy!

This recipe was found in: Lesley Bremness, The Complete Book of Herbs, pg. 166

For additional information, see: references and warnings

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