Cream of chervil soup

[Deleted]

Ingredients

• 75 ml (5 tablespoons) butter

• 2 large bunches of chervil, rinsed and chopped

• 80 ml (1/3 cup) flour

• 1.25 L (5 cups) chicken broth

• 125 ml (1/2 cup) sour cream

• salt and freshly ground pepper

Preparation

1. Melt the butter on medium heat. Add the chervil and season. Cover and cook for 10 minutes on low.

2. Sprinkle on flour and mix well. Continue to cook for 1 minute on low. Add the broth and stir. Check the seasoning and continue to cook uncovered on low for half an hour.

3. Run the soup through a food processor with the sour cream.

Ready to serve.

[bixaorellana]

That sounds really good. I don't have any hope of getting chervil. Do you suppose I could use parsley, or are the leaves too tough? This would work with cilantro, but that would be a whole other flavor. I was thinking parsley with a little tarragon - - maybe?

[Deleted]

Once any of those things are cooked, they're not tough. And don't forget they're supposed to be ground up anyway at the end.

[hwinpp]

What's the flour for? Can I omit it completely? And can I use normal cream instead of sour cream?

[Deleted]

I'm sure the flour is just a thickener. Some people might put corn starch. Normal cream is fine although it will naturally taste sweeter.

[hwinpp]

Ok. Will try reducing a little more and see if I can get sour cream= creme fraiche (?) here. Haven't seen it yet.

[Deleted]

Yes, sour cream is crème fraîche.

[bixaorellana]

I would think you'd need the flour in order to thicken that quantity of chicken stock.

Also, since the cream is processed (or blenderized) with the soup away from the heat, it would seem that yogurt could be substituted.