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Posted by on Aug 10, 2007 in International Soups, Non-vegetable Soups | 0 comments

Danish Chervil Soup

Serves 4
• 2 tbsp butter
• 1 medium onion
• 3 tbsp flour
• 5 cups chicken stock
• 1/3 cup fresh chervil
• ¼ tsp nutmeg — grated
• 1 tsp salt
• ½ tsp white pepper
• ¼ tsp celery salt
1. Melt butter, moderate heat. Add onion, cook, stirring occasionally until onion soft and translucent, but not brown (5 to 7 minutes).
2. Remove from heat, stir in flour to make smooth paste. Gradually stir in chicken stock, avoiding lumps. Stir in chervil, nutmeg, salt, pepper and celery salt.
3. Return to heat, boil, stirring constantly. Reduce heat to low, cover, simmer 30 minutes, stirring occasionally.
4. Serve hot immediately.

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