DSC02716

Chervil soup with Alsatian dumplings

A delightful combination of chervil and liver. Light, tasty and yet strong soup.

Preparation time 45 minutes

INGREDIENTS .. 4-6 pers

PREPARATION

Cut the potatoes and onions into small cubes. Chop all chervil then finely.
Sauté the vegetables and chervil in butter. Extinguish with water and let cook for about 20 minutes.

Meanwhile, make the meatballs as described in the recipe of the link. Blend the soup in a blender and cook the meatballs in the soup.

Put the balls in the bottom of a deep dish, add some cream and pour over the soup.


Leave a Reply