FoodReference.com - (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

Soups & StewsVegetable Soups: A to Cauliflower >  Asparagus & Chervil Soup

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

ASPARAGUS AND CHERVIL SOUP

Jekka's Herb Cookbook
by Jekka McVicar

This was one of my mother's standbys - she was immensely proud of her asparagus bed, which had a ceremonious cut each year. The combination of asparagus and chervil is excellent, as the light anise of the chervil acts as a digestive with the asparagus.
Serves 4-6


INGREDIENTS

    • 3 tbsp (45 ml) olive oil
    • 2 leeks, washed well and finely sliced
    • 2 baking potatoes, peeled and finely chopped
    • 1½ qt (1.5 L) homemade or good bought chicken stock
    • 2 Ib (1 kg) asparagus, washed and trimmed, tough ends removed
    • Generous handful of chervil
    • 1¾ cups (425 ml) whipping (35%) cream
    • Salt and freshly ground black pepper


DIRECTIONS

Heat the oil in a large pan and fry the leeks over moderate to low heat until very soft. Add the potatoes and stir so they absorb the oil. Add the stock, increase the heat slightly to bring to a boil, then cook for 10 minutes.

Slice the asparagus stems and tips into 3/4-inch (2 cm) pieces and add to the potatoes. Boil for a further 7 minutes or until tender. Strip the chervil leaves from their stems and add the stems to the soup. Cook for a few minutes, remove the soup from the heat, then liquify in a blender or food processor.

Finely chop most of the chervil leaves, reserving some whole ones to serve. Stir the chopped leaves into the soup with the cream.

Season to taste and thin with water if wished. Garnish with chervil leaves and serve hot or cold.
 

 

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016
James T. Ehler and www.FoodReference.com unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  


 

FoodReference.com Logo

 

 

Popular Pages