CARROT AND CHERVIL SOUP

1
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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
4 TO 6 Servings
Prep:
15 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

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  • 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

How to Make CARROT AND CHERVIL SOUP

Step-by-Step

  1. Melt butter in a sauce pan and gently saute the carrots for 5 minutes. Stir in the flour, then the stock and seasoning.
  2. Bring the soup to a boil, cover and simmer gently for 30 minutes.
  3. Allow to cool slightly then puree the soup in a blender. Return to the pan with chopped chervil and slowly bring back to a boil.
  4. Serve hot or chilled with a swirl of yogurt or sour cream sprigs of chervil and slice a of red bell pepper.

Printable Recipe Card

About CARROT AND CHERVIL SOUP

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




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