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Belgian   -   Chervil Soup   adapted from Everybody Eats Well In Belgium

  • 3 Tablespoons Unsalted Butter
  • 2 Stalks Celery -- chopped
  • 1 Medium Leek -- chopped
  • 1 Medium Onion -- sliced
  • 1 Small Potato -- peeled and cubed
  • 4 Cups Beef Stock
  • 1 Cup Fresh Chervil -- shredded
  • Salt And Pepper -- to taste
Directions melt the butter in a medium sized soup pot over low heat. add the celery, leek and onion. cook stirring occasionally, until translucent, but not browned about 10 minutes. add potato and broth. Bring to a boil and reduce the heat, Simmer, covered, until the vegetables are very soft, 25 minutes. add the chervil and simmer for another 10 minutes. remove from the heat and let cool slightly. puree the soup in batches in a blender or food processor. Return to the pot and reheat gently. Season the soup with salt and pepper.
Serves 4
Time to Make 0:00

Printer version   1 Votes - Yum: 2, Easiness: 4, Speed: 3, Overall: 3 Rate this recipe

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