๐จโ๐ณ Method
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1
Cut the carrot, leek, and celery into small dice (brunoise).
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2
Melt the butter in a pan, add the vegetables, and sweat them gently for 3 minutes, stirring constantly.
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3
Add the broth and cook the vegetables until just tender.
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4
Chop the chervil just before serving.
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5
If you have leftover boiled beef, finely shred and add it now.
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6
Bring the broth to a boil, season with pepper and salt to taste, and stir in the chervil.
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7
If desired, add a splash of cream to the soup.
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8
Serve as hot as possible.
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