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Creamy chervil soup with crispy Serranoham
This simple chervil soup has a hint of fresh aniseed and is deliciously flavoured with herbs. Finish the soup with crispy Serranoham. Enjoy!
12 min- Lunch, Dinner
- ERU Balans Herbs
12 min
Lunch, Dinner
ERU Balans HerbsIngredients
- 4 slices of Serranoham
- Olive oil
- 1 bunch of chervil
- 6 dl chicken stock
- 2 dl single cream
- 100 grams ERU Balans Herbs
- Pernod
- Salt and pepper (to taste)
Preparation| 10 min
- Slice the Serranoham.
- Heat some olive oil in a frying pan and fry the Serranoham until crispy.
- Drain the ham on a paper towel.
- Finely chop the chervil.
Method| 2 min
- Bring the stock with the single cream to the boil.
- Add ERU Balans Herbs, a splash of Pernod and the chopped chervil.
- Blend with a stick blender until smooth.
- Season with salt and pepper.
- Divide the soup into 4 bowls.
- Divide the crispy ham over the four bowls.
Ingredients
- 4 slices of Serranoham
- Olive oil
- 1 bunch of chervil
- 6 dl chicken stock
- 2 dl single cream
- 100 grams ERU Balans Herbs
- Pernod
- Salt and pepper (to taste)
