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Ingredients
Chervil Soup
- For the sesame sticks
- 2 slices Puff pastry dough
- 1 egg yolk
- 2 Tbsps freshly grated Parmesan
- 2 tsps Sesame seeds
- For the soup
- 250 grams potatoes
- 500 milliliters Vegetable broth
- 125 grams peas
- 1 bunch Chervil
- 200 milliliters Whipped cream
- salt
- freshly ground pepper
- lemon juice
- 4 Radish
For the sesame sticks: Thaw puff pastry. Cut into 2 cm (approximately 3/4 inch) wide strips. Twist each strip into a spiral and place on a baking sheet lined with parchment paper. Whisk egg yolk and brush onto dough. Sprinkle with Parmesan cheese and sesame. Bake in an oven preheated to 200°C (approximately 400°F) for about 10 minutes.
For the soup: Peel, rinse and chop potatoes. Pour vegetable broth into a pot and add potatoes. Cover and cook for about 15 minutes. Add peas and cook for another 5 minutes. Rinse chervil, shake dry and chop coarsely. Place broth (with potatoes and peas), chervil and cream in a blender and puree. Season with salt, pepper and lemon juice. Rinse, clean and mince radishes.
Ladle soup into bowls and sprinkle with radish. Serve garnished with a sesame stick.
(Percentage of daily recommendation)
| Calorie | 844 cal. | (40 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 65 g | (56 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |