Chervil foam soup with cream cheese curls, radishes and pine nuts

Ingredients

Directions

1. 1

   Roast the pine nuts in a pan without fat until golden brown, take them out and let them cool down. Wash the chervil, dab dry and remove coarse stalks. Chervil, up to 4 stems, chop coarsely.

2. 2

   Peel and finely chop the onion. Melt the fat in a pot. Sauté onion in it. Add chervil and fry briefly. Add stock and cream, bring to the boil and simmer for about 2 minutes. In the meantime clean and wash the radishes and cut them into thin slices.

3. 3

   Add about 1/4 of the cream cheese to the stock and puree, season with salt and pepper. Form the remaining cream cheese into 12 cams. Put 3 noodles in each soup plate. Mix the soup with the blender until it is frothy.

4. 4

   Serve in the soup bowls. Sprinkle with pine nuts, radish slices and pepper and garnish with the rest of the chervil.