Anonymous August 21 2005

3 bn Chervil

3/4 lt Mixed broth (use a light chicken broth)*

1 Tbsp Butter

2 sm Shallots - minced

1 cup Cream (use a light cream-half & half)

Salt and white pepper to taste

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 salt and pepper, and then puree. Reheat to serve