WHB # 124: Chervil Kohlrabi Soup
The 124th edition of Weekend Herb Blogging is hosted by Kel from Green Olive Tree. While searching for a Easter recipe I came across a podcast with the starred chef Alfons Schuhbeck, who talked about chervil: In previous time chervil was more used as a medicinal herb than in the kitchen. The bitterns are good for liver and gall and helps to digest. The taste is a little bitter, it should remind of myrr. He also reports that chervil is a component of "Herbs de Provence". I've already written two entries with chervil for WHB, a chervil potato soup and a chervil soup with crayfish tails. This week I cooked a
Chervil Kohlrabi Soup
| -========= | REZKONV-Recipe - RezkonvSuite v1.4  |
| Title: | Chervil Kohlrabi Soup |
| Categories: | Soup |
| Yield: | 4 Servings |
Ingredients
| 1 | Onions, peeled and chopped | ||
| 3 | large | Kohlrabi; ca. 1 kg, peeled and cubed | |
| 250 | grams | Potatoes, peeled and cubed | |
| 1 | tablesp. | Butter | |
| 1 | tablesp. | Granulated vegetable broth | |
| Salt, pepper | |||
| 2 | pots | Chervil, chopped | |
| 125 | grams | Whipping cream |
Source
| LECKER, Kochen & Genießen, März 2008 |
| Edited *RK* 03/03/2008 by | |
| Ulrike Westphal |
Directions
1. Melt butter and fry the onion until soft. Add kohlrabi and potatoes and sauté for 1 or 2 minutes. Add water and bring to the boil. Season with broth, salt and pepper, cover and simmer for about 20 minutes.
2. Add chervil and blend, adjust seasoning.
3. Lightly whip cream, stir in the soup and serve immediately.
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2 Technorati Tags: weekend herb blogging at Green Olive Tree,
food and drink, recipe, soup, chervil, Suppe, Kerbel, Rezept, WHB
ostwestwind - 2008/03/16 09:30
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