Chervil Soup

By Yankee Magazine

Sep 05 2007

Often substituted for parsley in French cooking, chervil is easy to grow and its taste is worth the extra space in your garden.


Serves 4


2 tablespoons butter
4 tablespoons chopped chervil
2 tablespoons flour
4 cups chicken stock
1/2 cup cream
Chopped chervil


Melt butter in skillet. Sauté chervil until tender. Sprinkle with flour and stir until smooth. Slowly add stock and heat, stirring until blended. Remove from heat and add cream. Reheat and serve garnished with additional bits of chopped chervil.