Ingredients:
- 5 oz. chervil
- 5 tablespoons of butter
- 3 tablespoons of flour
- 4 cups vegetable broth
- 2 bread rolls (should be 1 or 2 days old)
- 1/2 cup cream
- salt
- pepper
Directions:
- Wash the chervil and drain well. Heat 3 tablespoonsof Butter in a saucepan at medium heat.
- Heat 3 tablespoons of butter in a saucepan, add the3 tablespoons of flour when the butter has melted, while stirring continuously.
- Now add the vegetable broth slowly. Continue stirring for about 2 minutes and let simmer for appr. 10 minutes.
- Dice the bread rolls and heat the rest of the butter at medium heat until it is melted. Add the bread roll dices and fry them untilthey have a golden brown colour.
- Chop the chervil, add it to the soup, followed by the cream.
- Season to taste with salt and pepper and let simmerfor another 10 - 15 minutes. Mix thoroughly with an electric whisk.
- Place the roasted bread roll-dices into a bowl or deep plate and pour the soup over them.
- If you like you can decorate with some daisy blossoms, which are edible. Make sure you wash them first.
