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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 10 |
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This soup came out lighter in color than his, more of a creamy green as opposed to dark green, but it is simple and delicate. I have a sneaking suspicion that he doesn't use leeks in his, but I think the leeks add a fuller dimension that I found really satisfying. We eat soup every day of the week with dinner, so it always gets made in big batches and served all week long. Light soups like this are nice for spring. Add little soup meatballs if you like (I do). Also, I used 2 leeks instead of 3 by accident and used a little more water than called for, and it still tasted really nice. I guess the most important thing is not to cook this soup too long because the delicate flavors will deteriorate if overdone. Ingredients:
2 tablespoons butter |
2 onions, chopped |
3 leeks, white and light green parts only, cleaned and chopped |
2 bunches chervil, rinsed and chopped |
2 -3 chicken bouillon cubes (2 if you use the recommended amount of water, more if you use more water) or 2 -3 vegetarian bouillon cubes (2 if you use the recommended amount of water, more if you use more water) |
1 bouquet garni |
2 1/2 liters water |
salt and pepper |
Directions:
1. In your soup pot, saute onions and leeks over medium heat until soft. (Tip: salt the onions and leeks at this stage so they release their moisture faster.).
2. Add water.
3. Add chervil, bullion cubes, and bouquet garni and let simmer for 15 minutes over medium heat.
4. Add salt and pepper to taste.
5. Remove bouquet garni and blend soup.
6. Add meatballs if desired.
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