Dutch Community

powered by Holland at Home

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’.

Ingredients:

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)

Preparation:

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

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: