2 kg of chervil
6 tablespoons (soup) of butter
500 g of small onions, thinly sliced
1 cup of cream
1/4 cup of yogurt
1 pinch of cumin
1 1/2 teaspoons of salt
Black pepper to taste
2 kg of chervil
6 tablespoons (soup) of butter
500 g of small onions, thinly sliced
1 cup of cream
1/4 cup of yogurt
1 pinch of cumin
1 1/2 teaspoons of salt
Black pepper to taste
Wash and trim the chervil leaves, reserving only those with small stems
Bring a large pot of water to a boil
Add some chervil as it wilts, then add the rest
Cook for about 6 minutes until tender but still crunchy
Drain and quickly rinse in running water to stop cooking
Let drain well and coarsely chop
Just before serving, melt butter in a large skillet
Add the onion and sauté over medium heat until soft (do not let it brown)
Add the chervil, cream mixed with yogurt and cumin
Season with salt and pepper
Stir well and cook only until the chervil absorbs all the liquid
Serve hot
Serves 30 portions.
