Chervil foam soup with cream cheese curls, radishes and pine nuts

Name: Chervil foam soup with cream cheese curls, radishes and pine nuts
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 25 g Pine nuts; 2 Federation Chervil; 1 Onion; 1 TABLESPOON Butter or margarine; 3/4 l Vegetable broth (instant); 200 g Whipped cream; 4 Radishes; 200 g Double cream cream cheese; 7-10 Tbsp Salt; 7-10 Tbsp colourful pepper

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

25 g Pine nuts
2 Federation Chervil
1 Onion
1 TABLESPOON Butter or margarine
3/4 l Vegetable broth (instant)
200 g Whipped cream
4 Radishes
200 g Double cream cream cheese
7-10 Tbsp Salt
7-10 Tbsp colourful pepper

Directions

1
Roast the pine nuts in a pan without fat until golden brown, take them out and let them cool down. Wash the chervil, dab dry and remove coarse stalks. Chervil, up to 4 stems, chop coarsely.
2
Peel and finely chop the onion. Melt the fat in a pot. Sauté onion in it. Add chervil and fry briefly. Add stock and cream, bring to the boil and simmer for about 2 minutes. In the meantime clean and wash the radishes and cut them into thin slices.
3
Add about 1/4 of the cream cheese to the stock and puree, season with salt and pepper. Form the remaining cream cheese into 12 cams. Put 3 noodles in each soup plate. Mix the soup with the blender until it is frothy.
4
Serve in the soup bowls. Sprinkle with pine nuts, radish slices and pepper and garnish with the rest of the chervil.