Chervil soup
Prepare a well-filled and flavoursome soup with chervil and trout. If you often use chervil then you know just what an unusual aniseed flavour this herb brings to liven up a dish.
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Preparation method
- Finely chop the shallot. Heat the butter in a soup pan. Fry the shallot on a medium heat for about 3 minutes until translucent and soft. Add the flour and cook for 3 minutes while stirring all the time. Add 250 ml of water. Bring to the boil and keep stirring with a whisk until the soup starts to thicken. Make sure there are no lumps.
- Add another 750 ml of water. Bring to the boil. Reserve a few pretty sprigs of chervil as a garnish. Chop the rest and add to the soup with the cream and the crumbled vegetable stock cube. Bring to the boil again and simmer for 2 minutes on a low heat. Purée with the hand blender until smooth and season with salt and pepper.
- Slice the smoked trout into strips. Divide over 4 warmed bowls. Pour the soup over the trout and garnish with the chervil sprigs.
Nutrition value per person/bite
- Energy
- 345 kcal
- Protein
- 9 g
- Fat
- 26 g
-
- Saturated
- 16 g
- Carbohydrate
- 17 g
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- Sugars
- 3 g
- Fibers
- 1 g
