Chervil is related to Parsley, but is more delicate and has a mild licorice or aniseed taste. Widely used in French cooking, it is one of the four traditional fines herbes. This delicious soup highlights it’s flavour and is very useful when you have a glut of chervil.
Separate the stems from the leaves of a large bunch of fresh chervil. Cook the stems in 4 cups of chicken stock until they are tender then strain through a fine sieve and discard the stems. While the stems are cooking purée 2 egg yolks, ½ a cup of cream, the chervil leaves and the leaves from 2-3 stems of parsley. Transfer the purée to a bowl and whisk in 1 cup of the broth then whisk this mixture back into the remaining broth until smooth. Season to taste with salt and freshly ground black pepper. Reheat the soup gently making sure it does not boil.
michelle picker cooks 