Difficulty:[usr 2]
Wash and stem the herbs, reserve a few stalks of chervil for decoration.
Bring the chicken stock to the boil with the coarse salt, cook the herbs for 5 minutes and the degermed and crushed garlic
Drain them, rinse them under cold water, keep the cooking broth.
Place the herbs and garlic in a blender, puree.
Fry the chanterelles just wiped in the hot butter for 8/10 minutes.
Reheat the broth without letting it boil. Adjust the seasoning (salt/pepper).
Divide the chanterelles among four soup plates and pour the hot broth over them.
Garnish with sprigs of chervil.
