Traditional German Chervil Soup
Try this appetizing herb soup — and make it well! Traditional German chervil soup isn't hard to put together. It's made without the usual potatoes and carrots, with a light creamy flavor and a delicate texture. It's served with a hard-boiled egg, and you can stir in a little sour cream if you like.
savule
Recipe author
Traditional German Chervil Soup
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 33 %
7 g
Fats 48 %
10 g
Carbohydrates 19 %
4 g
138 kcal
GI:
100
/
0
/
0
- Wash the chervil, remove the stems, and chop it finely. 2. Wash the green onion and chop it finely, then sauté it in the butter. Pour in the chicken broth and cream and bring to a boil. 3. Season the soup with salt and pepper and add the lemon juice. Turn the heat down to its lowest setting so the soup doesn't boil, stir in the chopped chervil, and remove from the heat. 4. Beat the egg yolks with a fork and stir them into the soup. Ladle the soup into bowls, cut the hard-boiled eggs in half, and add them to each serving. Add a dollop of sour cream and a sprinkle of fresh herbs if you like. Serve and enjoy!
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
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