Creamy Chervil Soup with Chesnuts
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
4
- Ingredients
- 700 grams Chervil root
- 2 yellow onion
- 30 grams butter
- 1 l Vegetable broth
- salt
- freshly ground peppers
- 12 Chestnuts
- 3 sprigs Chervil
- 150 milliliters Whipped cream (at least 30% fat content)
Preparation steps
1.
Peel, rinse and cut chervil root into pieces. Peel and finely chop onions. In a saucepan, heat the butter. Add onion and chervil and sauté 3-4 minutes. Add broth, season with salt and pepper and simmer about 20 minutes over medium heat. Halve chestnuts crosswise cut and cook in boiling salted water, about 20 minutes.
2.
Rinse chervil leaves and shake dry. Puree soup with an immersion blender until smooth and stir in cream. Season with salt and pepper. Place 3-4 chestnuts in each preheated soup bowl. Divide soup among bowls and garnish with chervil leaves.
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