Fine Herb Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 40 g butter
- 20 g flour
- 500 ml vegetable stock
- 250 g crème fraîche
- 2 egg (s), including the yolk
- 2 tablespoon parsley, chopped
- 2 tablespoon chervil, chopped
- 2 tablespoon chives, cut into rolls
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Melt the butter, stir in the flour, heat until it is light yellow. Add the stock, beat with a whisk. Bring the soup to a boil and cook for about 5 minutes. Mix the creme fraiche and egg yolk and add to the soup, heat. Stir in herbs, season.
- Before serving, pour toasted bread cubes or baked peas over the soup.
- The recipe can be modified with fish broth and dill.
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