I’m trying to be better at eating whole vs. processed foods these days, and of course, sometimes that requires actually cooking.  This soup recipe called out to me because it looked relatively simple to make and didn’t require a whole lot of ingredients.  And indeed, it was the easiest soup ever and delicious!

The recipe actually calls for something called Kerbel in German or chervil in English — and since I have no idea what that is in either language, I followed their substitution suggestion of basil, which worked out perfectly.  Here’s how to make it:

• 1 day-old baguette 1/2 day old baguette (see Adam’s comment below)
• 3 tablespoons butter
• 1/2 liter whole milk
• 1/2 liter vegetable broth
• 4 scallions
• 1 bunch basil
• salt, freshly ground pepper
• 1 tablespoon lemon juice

1. Cut the baguette in thin slices.  Heat butter in a pan and fry the bread slices until they are golden brown on both sides.
2. Boil the milk and broth together in a pot and add the bread slices.
3. Wash, dry and slice the scallions into small rings.  Wash the basil, shake it dry and chop it into large pieces.
4. Add the scallions to the soup and bring the soup to a boil again.  Add salt, pepper and lemon juice to taste.
5. Stir in the basil shortly before serving.

It takes about 30 minutes total and serves 4 people (if it’s served as an appetizer) or 2 people (if it’s your main course and you’re as hungry as we were!).  It you ended up making this soup, be sure to let me know how it goes!