Vegetable and Chervil Soup Recipe


1 onion, cut into 3mm dice
1 garlic clove, crushed
2 large carrots, cut into slices 3mm thick
2 leeks, 2 outer layers removed, cut into slices 1 cm thick
15 g unsalted butter
1 large courgette, halved lengthways and cut into slices 5mm thick
2 ripe tomatoes, roughly chopped
1l boiling water
A large handful of large chervil, roughly chopped
sea salt and freshly ground black pepper
1 tbsp crème fraiche or 15 g unsalted butter

Sweating the vegetables. On medium heat, in a large saucepan, soften the onion, garlic, celery and leeks in the water for 5 minutes, without letting them colour ( this helps to extract flavour). Season with 8 pinches of salt and 2 pinches of white pepper.

Cooking the soup. Add the courgette, tomatoes and boiling water (using boiling water reduces the cooking time also helps keep the colours bright). Boil fast for 5-7 minutes, until the vegetables are just tender. Stir in the chopped chervil.

Finishing the soup. Whisk the crème fraiche or butter. Taste and correct the seasoning if necessary, then serve. This soup can be pureed in a blender if you prefer a smooth texture.
Serves 6
Time to prepare 20 minutes
Time to cook 10-12 minutes
Calorie Count : 302
Fat : 9g per serving

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