soup - garlic, quick
t=teaspoon T=tablespoon
These recipes are for your personal use only and may not be added in any form to archives other works.
Chervil and Chive Herb Soup
Chervil is a delicate herb used widely on the Continent and is
one of the herbs included in 'Fines Herbs' - a French blend of herbs. It
looks like dainty parsley but has a faintly sweet, slightly anise flavour and
aids digestion. Combined with fresh chive and just a little dill, this makes a
light soup especially appreciated in spring.
about 4 servings
25 g. (A small bunch) chervil and chive (less than half the amount of chervil)
parsley, several stalks
1 sm. stalk dill
400 ml. light broth (chicken or clear vegetable broth)
400 ml. water
1 heaping T. crème fraîche
1 yolk
1-1/2 t. butter
herb salt or quality sea salt
Set the water and broth to simmer while you pluck the leaves off the chervil and parsley stems (reserve stems for another soup) and discard the thicker stems of the dill. Coarsely chop the herbs and add to the simmering broth. Allow to simmer gently for 10 minutes.
Remove from heat and use a hand blender to puree the herbs. Adjust taste with salt.
Stir the crème fraîche with the yolk until smooth. Add to the soup with the butter and stir well until blended.
Serve in warmed, small bowls with toasted bread.
Variation: some people like a little dry white wine in the soup.
If you want to try this add it warmed into the bowl first.
I really enjoy herb soups. I especially like this
soup as a first course, followed by fried goat cheese on rucula salad.
Perfect for a light lunch or dinner.
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be
added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 1999-2006 Patricia Conant