Chervil Soup

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 Soup

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.

Serves 4

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.

Get updates via email

Join 295 other awesome people who subscribe to new posts on this blog.

Join in the conversation

Sign in to comment
Publication date: August 2016
118% funded
289 backers