Chervil (Anthriscus Cerefolium). An easily grown, aromatic, spring herb with a subtle aniseed flavour. Delicious with eggs, ham and in soups, at a time of year when other fragrant herbs, like tarragon, are out of season.
 |
| Chervil, a cousin of the carrot and of parsley, probably introduced from south west Russia and/or south eastern Europe. |
INGREDIENTS FOR CHERVIL SOUP
Leeks, sliced potatoes, homemade stock and a large fistful of Chervil.
 |
| Chervil, Leeks & Pink, Fir Apple Potatoes |
CHERVIL SOUP RECIPE
To make Chervil Soup, sweat sliced leeks until soft, then add sliced potatoes (in this case, Pink Fir Apple potatoes were used, no need to peel them). Add stock and cook until the potatoes are soft, then add a large handful of chopped, bruised chervil.
Cook for a couple of minutes, then whizz to the desired consistency and correct the seasoning.
 |
| Chervil Soup |
Serve in warmed bowls with a little organic Irish yogurt and a sprinkle of chopped chervil. If bruised before use, it will release its flavour more readily, makes an interesting replacement for parsley.
Email: kilkennyseakale@gmail.com
