Summary

Ingredients

• 2 tablespoon butter
• 3 tablespoon flour
• 250 ml vegetable stock
• 150 g chervil, fresh
• 250 ml milk
• 250 ml cream
• 2 egg yolks
• 1 pinch (s) nutmeg

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Instructions

1. Melt the butter in a soup pot, dust in the flour while stirring and fry until light yellow. Gradually pour the vegetable stock into the stoving and let everything cook gently for 10 minutes while stirring.
2. In the meantime, wash the chervil in cold water, drain well, cut the stalks into small pieces and set aside covered. For other herbs, remove bad spots and hard stems.
3. Mix the soup with the milk, bring to the boil and stir in the chervil. Season the soup with salt and nutmeg. Whisk the cream and egg yolks together and add them to the soup.