My Cosy Kitchen Diary


Sunday, 1 April 2012

Chervil Soup

Peeled three floury potatoes and boiled till cooked in about 2 liters water. Took about 400g of good fatty minced beef (lean minced beef is not good for this) and seasoned with some salt. Then, took my two hands and a lot of patience .......
and made little meatballs the size of a small walnut. Took the chervil leaves of their stalks and roughly chopped the leaves.
After the potatoes where cooked, I seasoned the soup, which at that point was really nothing more than a potato broth and liquidised it. Then added the meatballs and the chervil and let the whole lot simmer for a few minutes till the meatballs were done.
Et voila, there it was
my favourite spring soup.


Keeps in the fridge for two to three days but also freezes well.


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Brigitte Franssen 2012
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