CARROT AND CHERVIL SOUP

JANET JORDAN

By
@MRSJANET

This soup is great to have chilled on a hot day or hot on a cold day. serve with some homemade garlic bread.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
4 TO 6 Servings
Prep:
15 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

2 oz
butter
2 1/2 c
carrots chopped
1/3 c
allpurpose flour
4 c
chicken stock
1/2
salt and black pepper
1/2 c
chopped chervil

GARNISH:

plain yogurt or rour cream
sprigs of chervil
red bell pepper sliced thin

Step-By-Step

1Melt butter in a sauce pan and gently saute the carrots for 5 minutes. Stir in the flour, then the stock and seasoning.

2Bring the soup to a boil, cover and simmer gently for 30 minutes.

3Allow to cool slightly then puree the soup in a blender. Return to the pan with chopped chervil and slowly bring back to a boil.

4Serve hot or chilled with a swirl of yogurt or sour cream sprigs of chervil and slice a of red bell pepper.

About this Recipe

Main Ingredient: Chicken
Regional Style: Asian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy