German cuisine · Soups & Stews

Chervil Soup

Fine green herb soup made from fresh chervil, bound with a liaison of egg yolk and cream.

Ingredients · for 4 servings

• 2 bunches chervil
• 1 onion
• 1 l vegetable stock
• 30 g butter
• 30 g flour
• 2 egg yolks
• 150 ml cream
• 1 pinch nutmeg
• 1 tsp lemon juice
• Salt, pepper

Instructions

1. Pluck the tender leaves from the chervil, set a third aside as a garnish and roughly chop the rest; finely dice the onion.
2. Melt the butter in a pot, sauté the onion until glassy for 3 min., sprinkle in the flour and sauté for 2 min. while stirring, until pale, without letting it take on color.
3. Gradually whisk in the vegetable stock, bring to a boil and let the soup simmer gently over low heat for 10 min., so the raw flour taste disappears.
4. Add the chopped chervil, let it steep for 1 min. and purée the soup finely and bright green with a hand blender.
5. Whisk together the egg yolks and cream, stir in two ladles of hot soup and return the liaison to the pot; from here only heat to about 80 °C and never let it boil, or it will curdle.
6. Season with salt, pepper, nutmeg and lemon juice and serve immediately, sprinkled with the reserved chervil leaves.