Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
You can find my chervil soup recipe in this article.
The richly pinnate leaves of the chervil herb promise an exquisite taste experience.
You can cook this fine chervil foam soup in less than 20 minutes.
Now follow the detailed step-by-step instructions.
I wish you good luck!
Table of Contents
1. Recipe Chervil Soup
You need about 200 g of fresh chervil for the chervil soup.
At best, you can pre-order the chervil herb.
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Prepared, refined, photographed and written down by chef Thomas Sixt.
Simple instructions for preparing herbal soup with chervil.
|30||ml||dry white wine|
|4||Pinches||black ground pepper|
|1||Pinches||brown cane sugar|
|2||Portions||crayfish meat (See crayfish recipe)|
Prepare the ingredients for preparing the soup in the kitchen.
I added crayfish toast as a supplement, you can find the detailed recipe elsewhere.
Rinse the chervil in a sieve under cold running water.
Place the cold cream and broth in a tall saucepan.
Add salt, pepper, cayenne pepper and a little sugar to the soup base.
Add the wine to the soup stock base and bring to the boil.
Season the soup harmoniously after boiling.
Wash the potatoes, peel and cut into 5 mm cubes.
Place about 3/4 of the sliced potatoes in an extra pot.
We cook these potatoes extra as a soup ingredient.
Add the reserved quarter of the prepared potatoes to the soup stock base.
Cook the remaining potatoes in salted water until al dente.
Pluck chervil leaves for decoration and place in cold water.
Cut the butter into small pieces and refrigerate.
We will use this butter later for mixing.
Drain the potatoes, cooked al dente, into a sieve and set aside for serving.
Season the boiled soup stock base and bring to the boil again.
Put the washed chervil in the soup stock base.
Blend the soup with the hand blender.
Blend the soup continuously for a good two minutes.
Arrange the diced potatoes in portions in warmed soup plates.
You can now also add the crayfish toast.
Crayfish toast decorate with chervil.
Add the cold butter to the chervil soup.
Finally, mix the chervil soup with the butter until fluffy.
Arrange the soup on the plates, decorate with chervil and red peppercorn skins and serve quickly.
2. Calories And Nutritional Values
The chervil soup calories for two servings are calculated in the table below:
3. FAQ Chervil Soup
The most frequently asked questions about the fine chervil soup are summarized below:
Where can I buy chervil?
You can order chervil from the greengrocer or buy it directly from Metro in larger units.
What is the shelf life of fresh chervil?
Fresh chervil please store in the refrigerator and use within 2 days.
How can I save wilted chervil?
Put the chervil in cold water with ice cubes. The ice water refreshes the chervil for a few hours.
When do I add the fresh chervil to the chervil soup?
Bring the soup base of broth, cream and spices to a boil and pull away from the heat source.
Mix the chervil into the soup just before serving.
Do not boil the soup again so that it remains green and does not turn gray.
When do I put chervil decoratively on the dish?
Always add chervil at the end of your meal.
Why can't I cook the soup after mixing with chervil?
The soup would immediately turn gray upon boiling and the beautiful green and delicate chervil flavors would dissipate.
4. Wiki On Chervil And Chervil Soup
Chervil or garden chervil is one of the herbs and belongs to the umbelliferae family (bot.: Apiaceae, Umbrelliferae).
It is closely related to parsley and carrots and, like parsley, has pinnate leaves in a delicate green on thin, hollow stems and small, white flowers.
The aromatic scent that chervil exudes is due to its richness in essential oils.
Chervil originally comes from West and Southeast Asia, but is now widespread in Europe, Asia, North Africa and North and South America.
It can also be found in the wild as a cultural refugee, but it should not be collected there because of the risk of confusion with other poisonous umbellifers.
Fresh chervil can be found commercially from April to the end of June, but it can still be cultivated in the garden until autumn.
To get the full aroma, chervil should be harvested before flowering. Chervil is now available all year round and has a firm place as a decoration on appetizers, soups, fish and meat dishes.
In addition to tarragon, parsley and chives, chervil is one of the Fines Herbes and the seven herbs of the Frankfurt Green Sauce
The delicious herbal mixture Fines Herbes is a classic of French cuisine, which consists of freshly chopped chives, chervil, parsley and tarragon.
Depending on the recipe, other fragrant herbs such as burnet, basil, marjoram, thyme or rosemary can also be added.
The harmonious combination of the various herbs gives every dish an aromatic note and is a real treat for the palate.
It is used for numerous dishes such as chervil soup or salads and, due to its ethereal taste, goes well with many dishes.
Chervil is often used as an ingredient in the preparation of cold sauces and fondue sauces.
A gourmet critic who noticed the frequent use of chervil could not resist asking star chef Heinz Winkler about it. Heinz Winkler replied:
The chervil harmonises perfectly with the food, it whets the appetite and supports digestion.
In addition, the waiter can see from the chervil that he is allowed to bring the plate to the guest.
Chervil is a brilliant choice for garnishing all types of food. As a rule, the leaf ends with a few stems are plucked off and used.
It’s good practice to place the plucked chervil in cold ice water to keep it fresh in the heat of the kitchen.
The tender leaves of the chervil are very sensitive and should therefore only be added to warm dishes just before serving to avoid drying out and turning brown.
Since chervil does not lend itself well to drying and loses a lot of its flavor when frozen, fresh chervil is preferable.
5. Matching Recipe Ideas
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