Spinach chervil soup

Name: spinach chervil soup
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 onion finely chopped; 4 tablespoons oil; 1 pot Spinach 330 g; 1 package cream culinary 200 ml; 2 chicken stock tablets; 2 slices old bread in cubes; 1 tin can chervil 200 g

A tasty recipe. The starter contains the following ingredients: poultry, onion (chopped), oil, spinach (330 g), cream culinary (200 ml), chicken stock, old bread (diced) and chervil (200 g).

Ingredients

Directions

Heat in a soup pan 1 tablespoon of oil and fry the onion golden brown.
Stir in the spinach and cream through the fried onion and pour in 750 ml of water.
Crumble the bouillón tablets over the onion spinach mixture.
Stir well and bring to the boil.
Leave the onion spinach mixture on low heat with the lid on the pan for 10 minutes.
Heat the rest of the oil in a frying pan with non-stick coating and fry the bread cubes until golden brown.
Remove the bread cubes from the pan and let them drain on kitchen paper.
Stir the chervil through the soup and warm it up, but do not let it boil again.
Divide the soup over four plates or bowls and sprinkle with bread cubes.
Serve immediately..