CARROT AND CHERVIL SOUP
2 1/2 ccarrots chopped
1/3 callpurpose flour
4 cchicken stock
1/2salt and black pepper
1/2 cchopped chervil
·plain yogurt or rour cream
·sprigs of chervil
·red bell pepper sliced thin
How to Make CARROT AND CHERVIL SOUP
- Melt butter in a sauce pan and gently saute the carrots for 5 minutes. Stir in the flour, then the stock and seasoning.
- Bring the soup to a boil, cover and simmer gently for 30 minutes.
- 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.
- Serve hot or chilled with a swirl of yogurt or sour cream sprigs of chervil and slice a of red bell pepper.