It's in Swiss-German. Melt the butter, and soften the shallots. Take care they do not brown. Add the cream, and reduce by 1/3. Add the broth, and simmer for 5 mins. Wash the chervil well, and remove the leaves from the stems. Add the leaves to the liquid, and bring to a low boil. Remove from heat, add S & P, and then puree. Reheat to serve. Rally nice addition to this soup is fresh crab meat 1 litre=4 cups <approx.> so 3/4 l= 3Cups Hope you enjoy the soup. I don't think you'll have any trouble preparing it. Posted to FOODWINE Digest 01 Oct 96 From: "Alexandra z." <madnorth@NETCOM.CA> Date: Tue, 1 Oct 1996 12:28:38 -0400
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