Chervil Soup

For the chervil soup, boil a beef broth.

Then strain the soup and cook peeled and quartered potatoes in it.

Finely chop the chervil as desired and add to the soup, which is no longer boiling.

Mix about 1/8l milk and 1 tablespoon flour and add to the soup to thicken it.

Serve the chervil soup hot.

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