Küchenlatein

We are going on vacation, so I harvested nearly all of my chervil plant. I looked up in my herb book for a recipe and found this story. The book says that chervil schnaps agrees with cray fish. In Sweden the crayfish season begins in August and it is said, that the Swedes drink for every eaten pincer one glass of kerbel schnaps. You need two hands of chervil leaves and 700 ml vodka. Cover chervil with vodka in a bottle with a wide bottleneck. Seal the bottle and let undisturbed for 7 days.

Strain the chervil vodka into another bottle and fill up with the remaining vodka and enjoy!

But I didn't use my chervil for vodka, but for a


-==== REZKONV-Recipe - RezkonvSuite v1.1

Title: Chervil soup with crayfish tails
Categories: Soup
Yield: 4 servings

250 ml Fish stock
250 ml Chicken stock
250 grams Cream
100 ml Vermouth, dry, f.e. Noilly Prat
Salt
Pepper
4 tablesp. Peas
4 tablesp. Chervil, chopped
12 Crayfish tails
Chervil leaves for decoration

============================== SOURCE ==============================


Kräuterkompass, ISBN 3-7742-2719-5
-- Edited *RK* 03/30/2006 by
-- Ulrike Westphal



In a saucepan reduce fish stock, chicken stock, cream and vermouth
about one third over medium heat. Season with salt and pepper. Add
peas and chervil and simmer about 3 minutes. Blend until smooth.
Give 3 tails on a plate and add the soup. Garnish with chervil
leaves.

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tagged with: food and drink, recipe, soup, Suppe, Rezept, WHB, weekend herb blogging