carrot and chervil soup

Name: CARROT AND CHERVIL SOUP
Prep time: 15 min
Cook time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 2 ounce(s) butter; 2 1/2 cup(s) carrots chopped; 1/3 cup(s) allpurpose flour; 4 cup(s) chicken stock; 1/2 - salt and black pepper; 1/2 cup(s) chopped chervil; ## GARNISH:; - plain yogurt or rour cream; - sprigs of chervil; - red bell pepper sliced thin

(1 RATING)

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JANET JORDAN

BRISTOW, OK

Updated on Jul 2, 2013

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

Rate

prep time 15 Min

cook time 30 Min

method Stove Top

yield 4 TO 6 Servings

Ingredients

2 ounces butter
2 1/2 cups carrots chopped
1/3 cup allpurpose flour
4 cups chicken stock
1/2 - salt and black pepper
1/2 cup chopped chervil
GARNISH:
- plain yogurt or rour cream
- sprigs of chervil
- red bell pepper sliced thin

How To Make carrot and chervil soup

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.

Step 2

Bring the soup to a boil, cover and simmer gently for 30 minutes.
Step 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.
Step 4

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