Chervil Soup (Kerbelsuppe) Ingredients: 4 hard boiled eggs 2 bunches fresh chervil 2 spring onions 1 tablespoon butter 400 ml chicken stock 250 ml cream 1/2 cup creme fraiche salt and freshly ground pepper 1 pinch sugar 1 teaspoon lemon juice 2 egg yolks, beaten Preparation: Wash and dry the chervil, remove stems and chop finely, reserving a few stems for garnish). Wash and slice the spring onions. Lightly fry the spring onions in the butter, then add the broth, cream and creme fraiche and allow to come to the boil briefly. Season with salt, pepper, sugar and lemon juice. Add the chopped chervil and keep warm without allowing the soup to boil. Whisk in the egg yolks into the slightly cooled soup. Pour the soup into individual dishes. Slice the hard boiled eggs and place them in the center of the soup. Sprinkle remaining chervil over the soup and serve
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