Chervil Cream Recipes

CHERVIL CREAM

Chervil Cream image

This chervil cream subtly brightens up our Mushroom Soup.

Provided by Martha Stewart

Yield Makes about 2/3 cup

Number Of Ingredients 3

Ingredients

Coarse salt
4 cups loosely packed fresh chervil, with stems (about 4 bunches)
1/3 cup cold heavy cream

Steps:

Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; stir in 1 tablespoon salt. Add chervil. Return to a boil; cook until bright green, about 30 seconds. Using a slotted spoon, immediately transfer to ice-water bath. Drain, and chop coarsely.
Process chervil with 1/4 cup cold water in a food processor until very finely chopped. Pour through a fine-mesh sieve; discard liquid. Whip cream in a medium bowl until thick and fluffy but still pourable; stir in chervil, and season with salt.

TINY BAKED POTATOES WITH CHERVIL CREAM

Tiny Baked Potatoes with Chervil Cream image

Provided by Susan Herrmann Loomis

Yield Makes 4 servings

Number Of Ingredients 4

Ingredients

1 dozen small potatoes, scrubbed
1/2 cup (125 ml) crème fraîche
The leaves from 1 large bunch chervil
Sea salt and freshly ground black pepper

Steps:

1. Preheat the oven to 400°F. Place the potatoes on a baking sheet and bake in the center of the oven and bake until they are tender, about 30 minutes.
2. While the potatoes are baking, mince the chervil and fold it into the crème fraîche. Season to taste with salt and pepper.
3. When the potatoes are baked, remove them from the oven and split each one down the center. Gently push the ends of the potatoes together to open them up, and season them inside with salt and pepper, and a large dollop of crème fraîche. Serve the remaining crème fraîche alongside.

SCRAMBLED EGGS WITH CHERVIL AND CHIVES

Scrambled Eggs with Chervil and Chives image

Transport yourself to Paris with this oh-so-French breakfast. Farm-fresh eggs (if you can get them) are combined with cream cheese and slowly cooked in sweet butter for a rich, custard-like consistency. Bon appétit!

Provided by Jerry Traunfeld

Categories main-dish

Time 15m

Yield 2 servings

Number Of Ingredients 7

Ingredients

4 large eggs
2 tablespoons chopped chives
2 tablespoons chopped chervil
2 teaspoons unsalted butter, softened
1 tablespoon cream cheese, softened
1 pinch salt
Sage blossoms, for garnish (optional)

Steps:

Fill a medium saucepan halfway with water and bring to a simmer. Meanwhile, in a metal mixing bowl, whisk the eggs, chives, and chervil. Add the butter and cream cheese to the egg mixture and place the bowl over the saucepan with simmering water; the bowl should not be touching the water. (This is a French technique called a bain marie, or water bath.) Season eggs with salt, and stir with a rubber spatula until the eggs look softly scrambled, 2-3 minutes. Remove the eggs from the heat and continue to stir until the eggs are soft but set. Transfer to a serving bowl, garnish with sage blossoms (optional), and serve.

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