Chervil cream soup

Ingredients for Chervil cream soup

Instructions for Chervil cream soup

To prepare the Chervil cream soup recipe, please follow these instructions:

Whiting filleted, ben cleansed of blood residues and put into cold water to fish stock. When the water boils, skimmed the Fund and 6 cubes of mushroom, onion, parsley and leeks, Horseradish and lemon juice, salt and pepper. After 20 minutes, the Fund is taken by and passed through etamine. The rest of the mushrooms, then cut into smaller pieces and sauté with shallots, garlic and ½ bottle of white wine-reduced (indkoges) to the 1/3 share. Decrease boil with ½ l fish stock, 2.5 dl cream 2 dl milk, smoothed over with blond roux (butter bun), sieve, season and blended with blanched spinach and parsley before serving.

Sour cream-reduction to dariole: 1 shallot chopped fine, sauté in butter. Sour cream and ½ dl cream added. Allow to cool slightly.