April 21, 2011

spring and its fresh greens

Easter is nearly upon us, and the nighttime frosts are finally over. what better way to celebrate than with fresh green chervil soup.

as i mentioned in my earlier post, my grandmother used to make this quite often when we were children. i always thought everybody knew what chervil was until i started watching cookery programs on the BBC and it never ever came up as a recipe, most often it would be tomato soup, or pumpkin, or carrot and coriander etc. but chervil only started being featured very recently, and more often than not, as a herby addition in a chique salad, or to go with fish (as it does have a slight aniseed flavor).

but over here in Belgium, 'kervelsoep met rijst en ballekens' (chervil soup with rice and little meatballs) was and still is a regular starter to a meal.

here s how i make mine:


200 gr chervil, finely chopped
1 large onion, chopped
2 banana shallots, chopped
1 clove garlic, chopped (optional)
1500ml light chicken stock
rapeseed oil, or sunflower oil
some double cream to garnish


1. lightly sauté the chopped onion, shallots, and garlic in a bit of the rapeseed or sunflower oil until softened but not browned
2. add the chicken stock and simmer for about 15 minutes
3. in a blender, mix the hot stock with the fresh chopped chervil
4. serve immediately with a little cream

should you want to add rice or meatballs for a classic chervilsoup, add them already cooked to the blended soup and warm through, but be careful not to overcook or the soup will look grayish, it s so much more appetizing with its spring green color.

we had this yesterday evening under our flowering wisteria... balmy


  1. Delicious looking soup and gorgeous blog!

  2. i adore the name of your blog! haven't actually tried chervil before but kinda looks like parsley....the vibrant green soup is def my kinda thing! pretty wisteria....lucky its spring over there...it's getting colder in my side of the world!