Instructions: (Its 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. (a really 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 dont think youll have any trouble preparing it.

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