| Prep: 20 mins | Cook: 30 mins – 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 611 | 45g | 27g | 45g |
| sugars | fibre | protein | salt |
| 5g | 4g | 7g | 0.48g |
Chervil Soup—a creamy, fragrant feast—was one of the very first recipes that caught my culinary eye as a child growing up in the Pacific Northwest. The fresh chervil and parsley gardens were as much a part of my home as the ocean view this region is known for. Today this recipe holds a special place in my heart, bridging my present life between two cultures.
Flavors That Speak Volumes
No two ingredients in the Chervil Soup recipe speak to my roots more eloquently than chervil and parsley. They reflect the lush, verdant landscapes of Seattle that are my earliest memories. When combined with the sweetness of the apple garnish—reminiscent of Japan’s renowned Fuji apples—the result is an effortless fusion of the cultures that have shaped me.
This rich, creamy soup offers more than just robust, symphonic flavors—it’s positively brimming with health benefits. Chervil—much like its cousin parsley—is a powerhouse of vitamins and antioxidants. It can support heart health and contribute to your daily intake of vitamin C, iron and manganese. Paired with the immunity-boosting power of garlic and onions, and the wealth of vitamins found in carrots, this soup serves nutrition at its finest.
The Perfect Companion For Your Meal
While chervil soup is undoubtedly the star of the show, it also plays well with others. Served as a starter, it never overshadows a main; it simply enhances the overall dining experience. In particular, it pairs remarkably well with grilled fish dishes—bringing out the freshness of the fish, reminiscent of my Japanese sushi background.
This recipe could also be easily likened to other classic creamy soups, such as Watercress Soup, but its unique addition of apple slices for garnish gives Chervil Soup a character all its own. It’s a delightful twist on traditional recipes that makes this soup a standout in a culinary sea of sameness.
Every spoonful of Chervil Soup is a flavor-filled journey, a testament to my dual heritage, and a joy in the simple pleasure of eating—wholesome, richly flavored food straight from the heart of my kitchen to yours.
What You’ll Need
- 4 cups of water
- 2 cups of chopped fresh chervil
- 1 cup of chopped fresh parsley
- 3 tablespoons of unsalted butter
- 1 large onion, finely chopped
- 2 large carrots, peeled and finely chopped
- 2 cloves of garlic, minced
- 1 pound of potatoes, peeled and diced
- 4 cups of vegetable broth
- 2 cups of heavy cream
- Salt, to taste
- Black pepper, to taste
- 1 apple, peeled, cored, and thinly sliced for garnish
Method
Step One
Start by gathering all the necessary ingredients for the soup. Once you have everything on hand, you can begin preparing.
Step Two
In a large pot, add the 4 cups of water and bring them to a boil. While the water is heating, you can proceed to the next step.
Step Three
Chop your fresh chervil and parsley, and set them aside. You should end up with 2 cups of chopped fresh chervil and 1 cup of chopped fresh parsley.
Step Four
Melt the 3 tablespoons of unsalted butter in a large saucepan over medium heat. Add the finely chopped large onion, the finely chopped large carrots, and the minced cloves of garlic. Sauté these ingredients until the onions are translucent and the carrots are softened.
Step Five
Now, it’s time to add the peeled and diced potatoes into the saucepan. Cook them until they are softened, which should take around 10 minutes. Be sure to stir occasionally to prevent sticking.
Step Six
Next, pour in the 4 cups of vegetable broth to the saucepan containing the vegetables. Add in the previously prepared fresh chervil and parsley. Stir well to combine.
Step Seven
Allow the soup to simmer uncovered for about 20 minutes, or until the potatoes are completely tender.
Step Eight
Add the 2 cups of heavy cream to the soup. Season with salt and black pepper according to your taste preference, then stir the soup well.
Step Nine
Continue to simmer the soup for another 5 minutes, allowing the flavors to blend.
Step Ten
While the soup is simmering, you can prepare the apple garnish. Peel, core, and thinly slice the apple.
Step Eleven
Once the soup has finished simmering, ladle it into bowls and top each serving with the apple slices. Your chervil soup is now ready to be enjoyed.
