Chervil Cream Soup
In case you haven't noticed, today has been exceptionally hot again, and therefore I decided it would be time for another light and very fresh soup for the summer. Chervil is very suitable, as it has a mild and refreshing taste that vaguely reminds us of aniseed, but not so much that your soup will taste like ouzo. No worries! Further, the soup is mixed with a roux and cream, which makes it very mild.
Ingredients for 8 servings:
- 2 litres of vegetable stock (or beef stock)
- 80 grams of fresh chervil
- 30 grams of butter
- 1/2 cup of flour
- 1 cup of milk
- 1 egg
- 100 ml cream
- Melt the butter in a saucepan
- Add the flour and stir until all the butter is taken up by it
- Add the milk in small bits, and stir through the flour-butter mixture, untill a smooth roux is formed
- Gradually add the stock to the roux. Keep stirring and heat the mixture up until boiling point, then turn the flame down.
- Cut and add the chervil to the stock and boil for 20 minutes
- With a hand blender (or kitchen blender), blend the soup until smooth
- Split the egg and mix the yolk together with the cream in a separate bowl. Stir unil a smooth mixture is formed
- Add a few spoons of soup to the mixture. Remember that the soup should not be too hot, otherwise it will not be a pretty picture
- Before serving, add the mixture to the rest of the soup, stir well.
- Enjoy your soup!
Tip: On the picture above, I garnished the soup with croutons and a branch of parsley. Also since chervil is oficially part of the traditional French 'fines herbes' it tastes very well with some bread and French fine herb butter if you want to eat the soup for lunch or as a light meal.
Steps & Ingredients