Saturday, 12 March 2016
Living Food 'a feast for soil & soul' is nearly on its way to the printers & looking good, more info to follow - meanwhile to celebrate here's one of my favourite Spring soups
Chervil is a fragrant herb with a subtle aniseedy flavour, it makes a refreshing Spring soup. Chervil soup (kerbelsuppe) is traditionally served in Germany on the Thursday before Easter or Green Thursday.
2 big handfuls of chervil, stems and leaves separated
1 litre/1½ pints water
1 medium potato peeled and chopped
2 sticks of celery, chopped
3 Spring onions outer leaves removed and chopped
½ teaspoon freshly ground black pepper
scant teaspoon salt
squeeze of lemon
a little fruity olive oil
a few whole sprigs of chervil
Roughly chop the chervil stems and put into a pan with the water, potato, celery, Spring onion, pepper and salt. Bring to the boil, lower the heat, cover and simmer gently for 30 minutes. Cool slightly then whizz to a very smooth puree. Roughly chop the chervil leaves and add to the soup, bring back to the boil, add a squeeze of lemon, adjust salt and pepper as necessary, divide between 4 bowls and serve with a splash of olive oil and a sprig of chervil on top.