Crevel is an herb used to flavor dishes of salmon, trout, potatoes, spinach, asparagus, and green beans. Crevel is also great for soups. The herb gives the soup a unique aroma and pleasant taste.
It is necessary
- - 15 g unsalted butter
- - 1 onion
- - 1 clove of garlic
- - 2 carrots
- - 3 sticks of celery
- - 2 medium stalks of leeks
- - salt and freshly ground white pepper
- - 1 large courgette
- - 2 ripe tomatoes
- - 15 g sour cream
- - 25 g chervil
Instructions
Step 1
Melt the butter in a saucepan and sauté the finely chopped onions, garlic, carrots, celery and leeks for 5 minutes, so that the vegetables do not change color. Season with salt and freshly ground white pepper.
Step 2
Cut the courgette in half lengthwise, then into 1/2-cm slices and the tomatoes into quarters. Add 1 liter of boiling water, zucchini, tomatoes to a saucepan and cook over high heat for 5 minutes. Make sure the vegetables are not overcooked while maintaining their flavor.
Step 3
Add whipped sour cream and chervil. Season with salt and spices if necessary. You can puree the soup in a blender.
