Title: Kerbelrahmsuppe
Categories: None
Yield: 1 Servings

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



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. meat>

*1 litre=4 cups 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."

Date: Tue, 1 Oct 1996 12:28:38 -0400