Creamy Chervil Soup (Kerbelcremesuppe)
A silky, spring-fresh German soup made with floury potatoes, loads of chervil and a hint of white wine, finished with softly whipped cream and quick garlic croutons.
Servings 4
Calories 558kcal
Ingredients
For the soup
- 2 shallots finely chopped
- 500 g floury potatoes e.g. Maris Piper, peeled and diced
- 30 g butter
- 500 ml vegetable stock
- 250 ml milk
- 150 g fresh chervil leaves picked (reserve 1 tbsp for garnish), roughly chopped
- 125 ml dry white wine
- 1 pinch freshly grated nutmeg
- salt to taste
- black pepper to taste
- 200 ml whipping cream lightly whipped (soft peaks)
For the garlic croutons
- 1 day-old crusty roll or 2 slices white bread, crust rubbed off and diced
- 20 g butter
- 1 garlic clove finely chopped
Instructions
- 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.
Notes
Oma’s tip:
- 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.
Nutrition
Calories: 558kcal | Carbohydrates: 55g | Protein: 16g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 91mg | Sodium: 719mg | Potassium: 2532mg | Fiber: 8g | Sugar: 8g | Vitamin A: 3618IU | Vitamin C: 45mg | Calcium: 654mg | Iron: 14mg