Chervil Soup With Peas and Rice
By: yesshecooks
Published: Sunday, November 14, 2010 - 11:23am

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

1 Chop the leek whites into rings. 2 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. 3 When the onions are soft and glazed, add the water with the bouillon cubes (or the chicken stock) and the leeks. 4 Bring to a boil. 5 With the lid on, leave to cook for an hour. 6 Mix the soup. You can also use a passatutto if you want. 7 Bring to a boil again. 8 When the soup is boiling, add the peas and the rice and cook them in the soup until done. 9 Now, turn the stove off and stir the (defrosted) chervil into the hot soup.

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.