A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Cream of Chervil Soup
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- #43087
A velvety, delicate soup with the subtle flavor of fresh chervil. Can be served as an appetizer or as a first course. It also pairs well with rich meats such as roast duckling or pork loin.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 tablespoon butter
2 small shallots, peeled and minced
1 cup half-and-half
3 cups chicken broth
3 bunches chervil, leaves only
salt and white pepper to taste
directions
Melt the butter in a saucepan over medium heat. Add the shallots and cook, stirring frequently, until they are soft.
Add the half-and-half and bring to a low simmer. Let the liquid reduce by 1/3. Stir in the broth and let simmer for 5 minutes.
Add the chervil leaves and let the soup simmer for 5 minutes.
Remove the pan from the heat. Season to taste with salt and pepper. Transfer the soup to a blender and puree until smooth (or use a hand blender). Reheat as needed and serve hot.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
June 15, 2016
I am not a good cook and rarely dare to make soups but I had harvested my chervil and your recipe was perfect for it. I had one little problem in that I had to ask a friend to provide a weight measure for a 'bunch' as I couldn't even guess how much I should use. Her estimate was 30grams per bunch which worked fine. I also had no shallots so used garlic chives, also from my garden. It turned out to be delicious and I thank you very much for sharing this. It was even delicious cold the following day. I will be certain to use this again through the summer as the crop grows up again.