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carrot and chervil soup

(1 rating)
MRSJANET avatar
Recipe by
JANET JORDAN
@MRSJANET
BRISTOW, OK

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

(1 rating)
yield 4 TO 6 Servings
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For carrot and chervil soup

  • 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

  • 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.
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