Chervil Soup

Chop the chives and onion and fry in butter, dust with flour and fry again. Pour in hot soup and stock. Simmer gently for 15 to 20 minutes, then add a little more flavor with the red wine. Sprinkle with chopped parsley and serve with roasted bread cubes.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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