Light, fresh and wonderfully aromatic, this Creamy Chervil Soup is a German favourite known as Kerbelcremesuppe. Floury potatoes give it body, chervil brings a gentle aniseed lift, and a swirl of softly whipped cream makes every spoonful feel special. It’s elegant enough for a starter yet cosy enough for a simple supper with crusty bread.
Why you’ll love it
- Delicate flavour: chervil’s soft, herby notes keep things light.
- Silky texture: potatoes + a quick blend = restaurant-smooth.
- Quick win: on the table in about 45 minutes.
- Crowd-pleaser: vegetarian and dinner-party ready.
Ingredients at a glance
- Floury potatoes (for creaminess without loads of cream)
- Shallots, butter, vegetable stock and milk
- A big bunch of fresh chervil (reserve some leaves for garnish)
- Dry white wine (optional but gorgeous)
- Freshly grated nutmeg, salt and pepper
- Double/whipping cream, softly whipped
- Day-old roll or bread, garlic and butter for golden croutons
Step-by-step (summary)
- Soften shallots in butter. Add stock and milk, then simmer the potatoes until tender.
- Fry garlicky croutons while the soup cooks.
- Blend until smooth. Stir in chopped chervil and a splash of white wine – don’t re-boil.
- Season with salt, pepper and nutmeg.
- Fold in softly whipped cream. Ladle into warm bowls and top with croutons and chervil leaves.
Oma’s tip: Bought a big bunch of chervil? Wrap in a damp cloth, pop into a loose plastic bag and keep somewhere cool; it stays perky for a couple of days.
Variations & swaps
- No alcohol: replace wine with 1–2 tbsp lemon juice + extra stock.
- Extra-green: add a handful of spinach or peas before blending.
- Richer: switch part of the milk for cream or crème fraîche.
- Dairy-free: use olive oil, plant milk and skip the cream.
Make ahead & storage
- Fridge: 3 days (add whipped cream just before serving).
- Freeze: up to 2 months without the cream. Thaw gently, reheat without boiling, then finish with cream and toppings.
Serving ideas
Starter portions with smoked salmon toasts; or make it a light meal with warm baguette and a crisp green salad.
Creamy Chervil Soup (Kerbelcremesuppe)
Ingredients
Method
- Peel and finely chop the shallots. Peel the potatoes and cut into small cubes.
- Melt 30 g butter in a large saucepan over medium heat. Soften the shallots until translucent. Pour in the stock and milk and bring to the boil. Add the potatoes, reduce to a gentle simmer and cook for about 30 minutes until tender.
- Meanwhile, rinse the chervil and spin dry. Pick the leaves; reserve 1 tbsp for garnish and roughly chop the rest.
- Croutons: Dice the roll. Finely chop the garlic. Melt the remaining 20 g butter in a small frying pan and fry the garlic and bread cubes, turning, until golden.
- Blend the soup smooth with a stick blender. Stir in the chopped chervil and the white wine. Do not boil again. Season to taste with salt, pepper and nutmeg.
- Fold the softly whipped cream through the soup. Ladle into warmed bowls, scatter with the reserved chervil leaves and the garlic croutons, and serve.
Nutrition
Notes
- If you find lots of fresh chervil, wash it, wrap in a damp cloth and slip into a plastic bag; it keeps for a couple of days in a cool place.
- No alcohol? Replace the wine with 1–2 tbsp lemon juice plus a splash of extra stock.
- A stick blender works best for a velvety finish.
Tried this recipe?
Let us know how it was!FAQ
What does chervil taste like?
Delicate and slightly aniseed—somewhere between parsley and tarragon.
Can I use parsley instead?
You can, but the flavour will be stronger and less perfumed. If substituting, add a little chopped tarragon for balance.