Chervil Soup With Peas and Rice

Photo: yesshecooks

Ingredients

3 leeks (whites)

3 onions

3 liters water

3 liters chicken stock

125 grams whole grain rice

125 grams green peas

100 grams chervil

chicken bouillon

Preparation

Chop the leek whites into rings.

Chop the unions and stew them on a low fire. You can use a bit of butter, but make sure you're not baking the onions.

When the onions are soft and glazed, add the water with the bouillon cubes (or the chicken stock) and the leeks.

Bring to a boil.

With the lid on, leave to cook for an hour.

Mix the soup. You can also use a passatutto if you want.

Bring to a boil again.

When the soup is boiling, add the peas and the rice and cook them in the soup until done.

Now, turn the stove off and stir the (defrosted) chervil into the hot soup.

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About

When Princess Misia (@_nom_nom) asked about everyone's favorite soup on her Facebook-page, I realised I hadn't made mine yet this year. I love chervil soup. It's healthy too! Chervil is said to purify the blood and lower the blood pressure. I usually make my chervil soup with rice.