Kervelsoep (Kervelsoep)
Overview
Kervelsoep is a Belgian chervil soup, a spring classic of Flanders. Leek and onion are softened in butter, then diced potatoes and vegetable or chicken stock are added and simmered until tender. A large bunch of fresh chervil, the delicate herb with a light aniseed flavour, is stirred in at the end and the soup is blended until smooth and bright green, or left with little pieces of potato. It is enriched with a dash of cream or a beaten egg yolk and seasoned with salt, white pepper and nutmeg. Some families add small meatballs, and it is served with bread.
History
Chervil grows quickly in spring and was one of the first fresh herbs of the year in Flemish gardens, so chervil soup became a seasonal dish of the weeks around Easter. In Flanders, green herb soups are traditionally eaten around Witte Donderdag, Maundy Thursday, and chervil is one of the herbs used. It is still a familiar home soup in Belgium and the southern Netherlands and is sold fresh in supermarkets.
Main ingredients
Chervil, potatoes, leek, butter, cream, egg yolk. The soup is built on bright green herb broth and is usually served hot. Diet: vegetarian; usually gluten-free.
Explore: Potato soups · Egg soups · Leek soups · More soups from Belgium
Recipe
Method
- 15 min
Soften the leek and onion in the butter for 5 minutes.
- 220 min
Add the potatoes and stock and simmer for 20 minutes.
- 3
Add most of the chopped chervil and blend until smooth.
- 4
Stir in the cream or egg yolk off the heat and season with nutmeg, salt and pepper.
- 5
Serve with the remaining chervil on top.
- ✓
Serve. About 45 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
