Norwegian Chervil Soup Recipes

NORWEGIAN CHERVIL SOUP

Norwegian Chervil Soup image

For ZWT 6. A simple, light soup that's quick to make. Great for home gardeners who grow chervil. From World Hearth Circle of International Cooking, adapted from Classic Scandinavian Cooking by Nika Hazelton.

Provided by Pesto lover

Categories Norwegian

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1/4 cup butter
1/4 cup flour
8 cups chicken stock
salt & pepper
2 medium carrots, sliced
1/2 cup chervil, chopped

Steps:

Melt butter in 3 qt pot. Stir in flour. Cook 2 minutes.
Add stock, salt & pepper and carrots. Simmer 15 minutes, or longer if needed for carrots to be cooked. Remove from heat.
Add chervil and let sit for 5 minutes.
Serve.

Nutrition Facts : Calories 324.5, Fat 17.6, SaturatedFat 8.9, Cholesterol 44.9, Sodium 792.5, Carbohydrate 27.7, Fiber 1.5, Sugar 9, Protein 14.2

CHERVIL LEEK SOUP

Chervil Leek Soup image

I found this recipe on a Belgian website while I was looking to emulate my (Belgian) boyfriend's father's chervil soup. This soup came out lighter in color than his, more of a creamy green as opposed to dark green, but it is simple and delicate. I have a sneaking suspicion that he doesn't use leeks in his, but I think the leeks add a fuller dimension that I found really satisfying. We eat soup every day of the week with dinner, so it always gets made in big batches and served all week long. Light soups like this are nice for spring. Add little soup meatballs if you like (I do). Also, I used 2 leeks instead of 3 by accident and used a little more water than called for, and it still tasted really nice. I guess the most important thing is not to cook this soup too long because the delicate flavors will deteriorate if overdone.

Provided by m3g4570

Categories Clear Soup

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons butter
2 onions, chopped
3 leeks, white and light green parts only, cleaned and chopped
2 bunches chervil, rinsed and chopped
2 -3 chicken bouillon cubes (2 if you use the recommended amount of water, more if you use more water) or 2 -3 vegetarian bouillon cubes (2 if you use the recommended amount of water, more if you use more water)
1 bouquet garni
2 1/2 liters water
salt and pepper

Steps:

In your soup pot, saute onions and leeks over medium heat until soft. (Tip: salt the onions and leeks at this stage so they release their moisture faster.).
Add water.
Add chervil, bullion cubes, and bouquet garni and let simmer for 15 minutes over medium heat.
Add salt and pepper to taste.
Remove bouquet garni and blend soup.
Add meatballs if desired.

Nutrition Facts : Calories 60, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.8, Sodium 220, Carbohydrate 7.7, Fiber 1, Sugar 2.6, Protein 0.9

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