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.

Overview of all Cosy Kitchen Diary Entries  >>
© Brigitte Franssen 2012
HomeSouvenir ShopNew ArrivalsRLE ictMailboxEnglish SectionGreeting CardsDutch SectionSitemapDonations