Kerbelsuppe (Cream of Chervil Soup)
Chervil stems are used to enrich the broth in this simple herb soup from Spoonfuls of Germany by Nadia Hassani (Hippocrene Books, 2013) traditionally served on the Thursday before Good Friday in...
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Ingredients
- 6 oz. fresh chervil, stems and leaves separated
- 3 1⁄2 cups chicken stock
- 1⁄2 cup heavy cream
- 2 egg yolks
- Kosher salt
- freshly ground black pepper
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