Chervil Soup

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            FOOD FUNNY
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Thanks to Joshua Radetski in Illinois for this food funny from the
future:

A retired astronaut opened an unsuccessful restaurant on the moon.
The food was great, but there was no atmosphere.

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            TODAY'S RECIPE
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Chervil is much more popular in Belgium than in the United States,
where it may be difficult to find. It is easy to grow, and fresh
chervil can be found in better supermarkets. Do not attempt to
substitute dried chervil in this recipe.

Chervil Soup (Kervel Soep, Potage au Cerfeuil)

3 Tbs (45 ml) butter
2 rubs celery, chopped
1 medium leek, white and pale green parts only,
thoroughly washed and chopped
1 medium onion, chopped
1 small baking potato, peeled and chopped
4 cups (1 L) beef or chicken stock
1 cup (250 ml) finely chopped fresh chervil leaves and
stems, plus additional whole leaves for garnish
Salt and freshly ground pepper to taste

Heat the butter in a large pot over moderate heat and saute the
celery, leek, and onion until tender but not brown, about 10 minutes.
Add the potato and stock and bring to a boil. Simmer covered until
the vegetables are very tender, about 20 minutes. Add the chervil
salt, and pepper and simmer covered for 10 minutes. Puree in batches
in an electric blender or food processor. Serve garnished with
chervil leaves. Serves 4 to 6.
Received on Tue Jan 20 06:10:30 2004