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  • Chervil soup with smoked trout

Recept time 25 min.
Recept time 4
Recept time Saucepan

Try this recipe to make a hearty, tasteful soup with chervil and trout . People who have used chervil before know that this special herb with its aniseed flavour has a fantastic way of spicing up your meals.


  • 25 g EAT ME chervil
  • 100 g smoked trout
  • 70 g butter
  • 90 g flour
  • 200 ml cooking cream
  • 1 shallot
  • 1 vegetable stock cube

Let's get to work

  1. Chop the shallot finely.
  2. Put the chopped shallot and the butter in a saucepan on medium heat. Add the flour, before the butter turns brown (after about 2 minutes). Stir the flour through the butter to make a roux. Stir for 2 minutes until the roux is cooked.
  3. Turn the heat down. Add 250 ml water to the roux and use a whisk to stir and it will become thicker. Keep stirring until smooth.
  4. Add another 750 ml water and bring the soup to the boil, turn down the heat.
  5. Rinse the chervil and find 10 small attractive looking sprigs to use for garnishing, chop the remaining chervil and add to the soup.
  6. Add the cooking cream and the vegetable stock cubes and bring the soup to the boil again, keep stirring.
  7. Turn the heat down when the soup is boiling. Use a stick mixer to mix the soup until it's smooth.
  8. Slice the smoked trout in strips and divide over 4 plates. Pour the soup over the trout. Garnish every plate with a sprig of chervil.

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Read more about the used products

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