Chervil soup

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie A, Demonstration I. Supper, s. 3 (falt i det fri)

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1
Sweat the vegetables
Steam the chervil, spinach and leek in the melted butter for 5 minutes.
2
Make the soup
Stir in the flour and add the stock a little at a time. Let the soup simmer for 10 minutes.
3
Thicken and serve
Mix the egg yolk with the cream and whisk it into the soup just before serving. Small meatballs or poached eggs can be put in the soup when serving.

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