Name: Chervil Leek Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8-10 serving(s)
Cuisine: Belgian, European
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

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Chervil Leek Soup

At a Glance

Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 8-10 serving(s)

Allergens

Milk

Calories 60 per serving 600 for selected servings

Fat 3.1g per serving 31g for selected servings

Sugar 2.6g per serving 26g for selected servings

Protein 0.9g per serving 9g for selected servings

Carbohydrates 7.7g per serving 77g for selected servings

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.

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Equipment

Soup pot, blender

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

Instructions

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.

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Chervil Leek Soup

At a Glance

Categories

Allergens

Servings & Nutrition

Equipment

Ingredients

Instructions

Reviews, cook notes, and substitutions