Traditional German chervil soup
Composition / ingredients
5
servings:
Cooking method
1. My chervil, remove the stems, finely chop.
2. My green onion, cut finely, fry in butter, then pour chicken broth and cream, bring to a boil.
3. Season the soup with salt and pepper, add lemon juice. Reduce the heat to a minimum to prevent the soup from boiling, spread the previously chopped chervil, remove from the stove.
4. Beat the egg yolks with a fork, pour into the soup.
We pour the soup in portions, cut the hard-boiled eggs in half and put them in each portion. If desired, add sour cream and decorate with herbs.
We serve on the table, bon appetit!
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Green onion - 19 kcal/100g
- Salt - 0 kcal/100g
- Lemon juice - 16 kcal/100g
- Egg yolks - 352 kcal/100g
- Chicken egg - 80 kcal/100g
- Chervil - 237 kcal/100g
- Chicken broth - 19 kcal/100g
