Preparation: forty min
Cut the celery, carrots, leek and dried meat into very small cubes (brunoise).
Peel and chop the shallot. Sauté in butter until light yellow. Add vegetables and meat and steam briefly. Extinguish with white wine (1) and soup. Add thyme and let the soup simmer gently for twenty minutes. Remove the thyme.
To finish, blend cream and egg yolks, stir into boiling hot soup, stirring just until it thickens slightly, but do not let it bubble up. Remove from heat, season with salt, pepper and white wine (2). Serve in warmed plates and garnish with chervil leaves.
Related Recipes:
Vegetable Soup with ChanterellesSalt, pepper Parsley, chopped Peel onion and garlic, chop finely. Remove peel from potatoes and carrots. Rinse...
Potato Soup with Büsum CrabsPeel shallots and cut into cubes. Peel and rinse the potatoes and celery and also cut into cubes. Clean leek...
Fine Potato SoupThe dish is designed for two people, the ingredients taste around 2 euros. Potage Parmentier” –...
Braised Shoulder of VenisonBecause the meat is quite lean, you wanted to give it a little fat. This is provided by the pickling needle...
Chicken Breast in Chili Varnish with Spicy Pumpkin VegetablesPeel and dice the onions. Peel tomatoes, quarter, remove seeds and finely dice. Heat olive oil in a saucepan...
Pork GoulashFor the pork goulash, halve the onions, slice and fry in a pan with hot oil. Wash 2/3 of the celery and one...
Potato Leek SoupFor the potato-leek soup, cut the onion into small cubes. Peel the potatoes and cut into cubes. Clean the leek...
Seafood Boudin with Jerusalem Artichoke Leek VegetablesFor the seafood boudin with Jerusalem artichoke and leek vegetables, cut squid tubes, scallop meat, crawfish...
Fish Soup with SaffronA delicious fish recipe for any occasion! Peel the potatoes and celery and dice them evenly. Chop the onions...
Braised Roast Ox with Potato Dumplings and Red CabbageBrown the meat in the saucepan with hot olive oil on all sides and remove. Clean leek, peel onion, celery...