Simple and easy to make, Koervelsuppe (ker-vil-soh-ber) is a delicious Danish soup, ideal to serve as a first course to a summer lunch.
1 oz.. butter
1 medium-sized onion, finely chopped
3 tablespoons flour
2 pints chicken stock
1 oz. fresh chervil, washed, shaken dry and finely chopped
½ teaspoon grated nutmeg
1 teaspoon salt
½ teaspoon white pepper -½ teaspoon celery salt
In a medium-sized saucepan, melt the butter over moderate heat. When the foam subsides, add the onion and cook, stirring occasionally, for 5 to 7 minutes, or until the onion is soft and translucent but not brown.
Remove the pan from the heat. With a wooden spoon, stir in the flour to make a smooth paste. Gradually stir in the chicken stock, being careful to avoid lumps. Stir in the chervil, nutmeg, salt, pepper and celery salt.
Return the pan to the heat. Bring the soup to the boil, stirring constantly. Reduce the heat to low, cover the pan and simmer for 30 minutes, stirring occa-sionally.
Remove the pan from the heat and pour the soup into a warmed soup tureen or individual soup bowls. Serve at once.