Learn today how to make the German Chervil Soup or “Kerbelsuppe” in German. Chervil is a delicate culinary herb used in the German and general European cuisine. It has a mild flavor with a tiny hint of anise; the leaves are curly and look like a bit carrot greens. We use it in recipes such as the “Grüne Sosse” (green sauce- click for the recipe), salads and soups. If you use chervil in a salad don’t use other strong herbs such as chives or green onions, the chervil taste will be overwhelmed. Chervil is also very good in omelets, and for this following soup. If you cannot get fresh chervil you can use dried one but the cooking time would be different (longer). You also can get the seeds and grow chervil in a pot in the backyard or on the balcony. Happy Cooking!
4 hard boiled eggs (optional)
2 bunches fresh chervil (4-5 tbsp, chopped)
2 spring onions
1 tbsp butter
400 ml chicken or vegetable stock – How to make Chicken Broth from Scratch –
250 ml cream
1/2 cup creme fraiche or heavy cream
salt and freshly ground pepper to taste
1 dash sugar
1 tsp lemon juice
2 egg yolks, beaten
– Wash and dry the chervil on kitchen paper, remove stems and chop finely, keep some of the leaves for decoration.
– Wash green onions and slice them.
– Melt butter in a skillet, saute onions, then add broth and creme fraiche.
– Bring to a brief boil, spice with salt, pepper, sugar and lemon juice.
– Add chopped chervil.
– On lowest heat let simmer for 2-3 minutes, then remove from stove. Let the soup cool off for some minutes
– In a bowl whisk the egg and mix it into the cooled off soup. Don’t bring to a boil again. If the soup should be too cold just warm it.
– Serve the soup in bowls and sprinkle with some chopped chervil.
Optional: Boil eggs, peel and slice them (or in quarters) and place them in the middle of the soup.