Herb cream soup with meatballs

Name: Herb cream soup with meatballs
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 150 g Pork sausage; 1 Egg Yolk; 35 g Flour; 1-2 TEASPOONS Vegetable broth (instant); 1 Shallot or small onion; 1 collar Parsley; 1/2 bunch Chives; 1 collar or 2 pots of chervil; 25 g Butter or margarine; 150 g Whipped cream; 7-10 Tbsp white pepper; 7-10 Tbsp Salt

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

150 g Pork sausage
1 Egg Yolk
35 g Flour
1-2 TEASPOONS Vegetable broth (instant)
1 Shallot or small onion
1 collar Parsley
1/2 bunch Chives
1 collar or 2 pots of chervil
25 g Butter or margarine
150 g Whipped cream
7-10 Tbsp white pepper
7-10 Tbsp Salt

Directions

1
Knead the ground pork, egg yolk and 1 teaspoon of flour. Form approx. 20 small dumplings with moistened hands. Bring a good 1/2 litre of water to the boil and let the meatballs simmer at low heat for about 4 minutes.
2
Remove with a skimmer and place on a plate. Stir the stock into the hot cooking water. Peel and finely chop the shallot. Wash the herbs, dab dry. Put some chervil leaves aside for garnishing.
3
Chop the parsley and the rest of the chervil, cut the chives into fine rolls. Heat the fat in a pot and sauté the shallot in it until transparent. Add the rest of the flour, sauté and pour on the stock while stirring.
4
Add cream, bring to the boil and simmer for about 4 minutes. Add herbs, up to about 1 tablespoon, and continue to simmer for about 1 minute. Puree the herbs with a chopping stick. Add meatballs to the hot soup.
5
Season to taste with pepper and possibly a little salt or broth. Arrange the soup in deep plates and serve sprinkled with remaining chopped herbs and chervil leaves.