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Cream of Chervil Soup

Eleanor Davis
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Smooth and creamy soup made with carrots, potatoes, chicken stock, and fresh chervil.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
SERVINGS: 6 servings
RECIPE CATEGORY: Soups
HERB: Chervil
KEYWORDS: carrot, chervil, potato
Ingredients Instructions

Ingredients
  

  • 2 cups chopped carrots, cooked
  • 2½ cups potatoes, peeled, cooked, and chopped
  • 1 tablespoon butter
  • ¼ cup finely chopped scallions or leeks
  • 5 cups chicken stock
  • 1 cup half-and-half or whipping cream
  • ½ cup chopped fresh chervil
  • Salt and pepper to taste
  • Chervil for garnish

Instructions
 

  1. Melt the butter in a saucepan and gently sauté the chopped scallions for 5 minutes.
  2. Add the chicken stock, cooked carrots, and potatoes. Simmer for 10 minutes.
  3. Allow the mixture to cool slightly, then puree in a blender. Return to the saucepan.
  4. Stir in cream, chervil, and seasonings. Cook until heated through.
  5. Garnish with chervil sprigs before serving.
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