We meet the mysterious chervil today on 19 Ventôse of the French Republican Calendar. In looks, chervil is most like parsley, though probably a bit more delicate. In taste, it most resembles mild fennel or anise. I’ve decided to celebrate chervil today in soup form with a silky number from Hugh Fearnly-Whittingstall.

Chervil Soup

2 tbs butter

1 onion, chopped finely

2 cloves garlic, minced

2 medium potatoes, peeled and diced

1 medium leek, finely chopped

2 sticks of celery, diced

2 1/2 cups of chicken stock

 

few handfuls of chervil, reserve a few sprigs

1 cup heavy cream (I used sour cream, but I think heavy cream would be better)

First, melt the butter in a large pan and then add the onion and cook for about 10 minutes. Add the garlic, potato, leek and celery and cook for five minutes. Add the stock, partially cover and bring to a simmer. Cook for about 20 minutes, then puree in a food processor along with the chervil. Return the mixture to the pan and add the heavy cream. Season with salt and pepper. Divide into bowls and add some olive oil and reserved chervil to garnish. Enjoy!