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Vegetable and chervil soup
- Prep time:
- 15 mins
- Cook time:
- 15 mins
- Serves:
- 4-6
Raymond Blanc cooks his mum’s recipe for vegetable and chervil soup which serves 4 for under a fiver
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Tips and suggestions
- Cooks Tips...
- The key to this soup is its fresh, clean flavour. It is critical that you do not muddy the wonderful flavours of your vegetables by over cooking. Just a few minutes will do.
This is just the start of a wonderful soup. You could omit the soured cream and chervil and add pesto for a delicious pistou soup. Cooking the soup with a teaspoon of green curry paste, coconut milk, lemon grass, lime leaves chilli and galangal would produce a delicious soup with flavours from Thailand.
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Ingredients
- 1 tbsp unsalted butter
- 1 Onion, finely chopped
- 1 clove Garlic, finely chopped
- 2 large Carrots, finely sliced
- 2 Leeks, outer leaves removed, sliced into 1cm slices
- 3 sticks Celery, finely sliced
- 1 tsp Salt
- 1 pinch freshly ground white pepper
- 1 litre water
- 1 large courgette, cut in half lengthways and sliced in ½cm slices
- 6 Tomatoes, ripe, cut in quarters and roughly chopped
- 1 tbsp unsalted Butter or Soured cream
- 1 handful chervil, finely chopped
Method
1. On medium heat sweat the onion, garlic, carrots, celery and leeks in the butter for 5 minutes (no colour) to extract maximum flavour. Season with salt and freshly ground white pepper.2. Add the boiling water, courgette and tomato (the boiling water will reduce the cooking time and also keep the lively colours). Fast boil for a further 5 minutes.
3. Whisk in the butter (or soured cream or both!) and add the chervil. Taste and correct the seasoning if required.
4. Pour into a large tureen and serve.
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Latest Comment
Tried this fantastic recipe in Gibraltar, great success.
Wonderful soup. I've added some home grown thinly sliced new potatoes and beans to make a very substantial meal, served with crusty bread
Delicious, lovely and fresh. When making since have added a tin of beans (flagelots) to make it more substancial as a healthy meal