Cream of Chervil Soup

1. pluck chervil from the stems. Keep a few leaves for garnish.

2. Melt 40 g light butter or butter in a saucepan, stir in flour and sweat in it. Add milk and clear soup, bring to boil and simmer for 10 minutes.

Remove crust from bread, cut into cubes and toast in remaining light butter or butter until golden brown.

4. chervil with a part of the fresh cream puree and add to the soup. Season to taste with salt, pepper and a pinch of sugar.

5. divide soup evenly among four plates, garnish with bread cubes, the remaining crème fraîche and the remaining chervil leaves.

As a menu suggestion:

Entrée: Cream of chervil soup

Main course: Stuffed poularde

Dessert: Sour cherry casserole

30 min

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