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