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Kervelsoep (chervil soup)

Delicious chervil soup is predominantly popular in the south of the Netherlands and Belgium, where it is known as ‘kelleversop’ or ‘tuttekessop’.


1 bunch of chervil
100 g of butter
1 can of Unox soup meatballs
2 litres of chicken stock
1 tbsp. of flour
4 tbsp. of crème fraîche
A knob of butter
1/2 a cup of pearl barley
Salt and pepper to taste

Kervelsoep (chervil soup)


First wash and finely chop the chervil before placing into a soup pan with a knob of butter and frying gently for a few minutes. Next sprinkle in a little flour and leave to simmer. Now mix 4 chicken stock cubes into 2 litres of boiling water and pour over the chervil. Add in the pearl barley and cook for 20 minutes on a low heat. Finally, add in the meatballs and cook for a few minutes more. Ladle the chervil soup into soup bowls and serve with a generous dollop of crème fraîche – delicious!

One comment on “Kervelsoep (chervil soup)

  1. Pingback: How to make a traditional Dutch stock | Dutch Community

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