Chervil is an annual, that grows well during the winter months here in Queensland. It is lacy and delicate with a refreshing, slight anise flavour.

This nutritious herb has been a favourite of the French used in many classic French dishes. Bernaise and Ravigote sauces are flavoured by chervil. When a recipe calls for "Pluches de cerfeuille" -- it is leaves of chervil that are required.

Chervil compliments eggs, cheese, fish, carrots, chicken, mushrooms, peas, white sauces and butter. Best added at the end of cooking to preserve the delicate flavour. In Norway and France bowls of chopped fresh chervil leaves are placed on the table. This allows diners to sprinkle it liberally on salads, soups and stews.

I have made this soup many times during winter when the chervil is abundant. If you don't eat dairy you can omit the cream it tastes perfectly fine without it. You could add drizzle a little olive oil on the top to add flavour and shimmer.

I hope you enjoy this winter warming soup.

Cream of Chervil Soup

Rated 4.7 stars by 3 users

• Share on Twitter
• Share on Facebook
• Share on Pinterest

Category

Soups

Author:

Sandra Nanka

I have made this soup many times during winter when the chervil is abundant. If you don't eat dairy you can omit the cream it tastes perfectly fine without it. You could add drizzle a little olive oil on the top to add flavour and shimmer.

Ingredients

• 3 Cups of chopped Chervil

• 500ml Vegetable stock

• 1 Cup water

• 1 Tablespoon oil or butter

• 2 Leeks, white part sliced

• 2 Potatoes, peeled & diced

• 1 Cup cream

• Salt & Pepper to Season

Directions

1. Heat the oil or butter in a saucepan, and saute the leeks until soft.

2. Add the stock and the chopped potatoes, bring to the boil. Simmer until potatoes are cooked through.

3. Add the chervil, turn off heat and let stand to cool slightly before blending to puree.

4. Stir through cream, or use it to dress soup when serving.

5. Season with salt and pepper.

6. Serve topped with a sprinkle of chervil leaves