Chervil Leek Soup Recipes
ROASTED CAULIFLOWER AND LEEK SOUP
This is a really delicious soup I make.
Provided by Brandon Squige Johnson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Stir garlic and vegetable oil together in a small bowl. Arrange cauliflower florets on a baking sheet; pour oil mixture over cauliflower. Toss to coat.
- Bake cauliflower in the preheated oven until tender and lightly browned, about 30 minutes.
- Melt butter in a 4-quart stockpot over medium heat; cook and stir leeks and flour in the melted butter until fragrant and well blended, 5 to 10 minutes. Add cauliflower, chicken stock, and cream; simmer until flavors have combined, 20 to 25 minutes. Stir chervil, salt, and pepper into the soup; simmer until desired thickness, 10 to 15 more minutes.
Nutrition Facts : Calories 209.2 calories, Carbohydrate 15.4 g, Cholesterol 33.9 mg, Fat 15.9 g, Fiber 3.4 g, Protein 3.8 g, SaturatedFat 7.6 g, Sodium 855.6 mg, Sugar 3.9 g
CHERVIL LEEK SOUP
I found this recipe on a Belgian website while I was looking to emulate my (Belgian) boyfriend's father's chervil soup. This soup came out lighter in color than his, more of a creamy green as opposed to dark green, but it is simple and delicate. I have a sneaking suspicion that he doesn't use leeks in his, but I think the leeks add a fuller dimension that I found really satisfying. We eat soup every day of the week with dinner, so it always gets made in big batches and served all week long. Light soups like this are nice for spring. Add little soup meatballs if you like (I do). Also, I used 2 leeks instead of 3 by accident and used a little more water than called for, and it still tasted really nice. I guess the most important thing is not to cook this soup too long because the delicate flavors will deteriorate if overdone.
Provided by m3g4570
Categories Clear Soup
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- In your soup pot, saute onions and leeks over medium heat until soft. (Tip: salt the onions and leeks at this stage so they release their moisture faster.).
- Add water.
- Add chervil, bullion cubes, and bouquet garni and let simmer for 15 minutes over medium heat.
- Add salt and pepper to taste.
- Remove bouquet garni and blend soup.
- Add meatballs if desired.
Nutrition Facts : Calories 60, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.8, Sodium 220, Carbohydrate 7.7, Fiber 1, Sugar 2.6, Protein 0.9
POTATO LEEK SOUP
Provided by Metro
Time 30m
Yield 4.5
Number Of Ingredients 7
Steps:
- In a pan, melt butter, cooks leeks without browning. Salt.Add potatoes and water.Bring to a rolling boil 15 minutes. Remove from heat and set aside.Add cream. Season.Serve right away.Add a few croûtons and some grated cheese to the soup when serving.
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- Fill a pot with 2 quarts of water and bring to a boil. Snap the woody ends of the stems off of the asparagus spears and discard; they will naturally break at the right spot. Keep the heads in tact and slice the stems. Blanche the asparagus in the simmering water for 1-2 minutes, until bright green and crisp-tender. Strain through a colander and into a large bowl, reserving the asparagus water. Rinse the asparagus under cool water to stop the cooking, and set aside.
- Trim the root ends off of the green garlic and leeks. Slice the green garlic (leafy green parts includecrosswise into thin rounds, and place the rounds in a large bowl. Slice the leeks in half lengthwise, then slice the white and light green parts crosswise into 1/4" thick half-moons. Place the sliced leeks in the bowl with the green garlic, fill with cool water, and separate the rings, swishing occasionally as they soak to release any sandy dirt, which will sink to the bottom. Scoop the leeks and garlic out of the water (you can repeat the soaking/scooping process if the leeks are super dirty), drain them in a colander and give them a final rinse.
- Melt the butter and olive oil together in a soup pot or dutch oven over medium heat. Add the leeks and green garlic and saute until bright green and tender, 5-10 minutes. Add the salt, potato, and enough of the reserved asparagus cooking water to cover the vegetables, 4-6 cups. Bring to a boil, then cover the pot and simmer until the potato is very tender, 10 minutes.
- Remove the lid and let the soup cool to warm, 30-60 minutes. (This is to preserve the color of the asparagus, but you can skip the cooling step if you prefer.)
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- Heat oil in a large saucepan over medium-low heat. Add leeks and cook, stirring often, until softened but not browned, about 5 minutes. Add garlic and cook, stirring, for 1 minute.
- Add potatoes and broth; bring to a simmer over medium-high heat. Cover and reduce heat to medium-low. Simmer, stirring occasionally, until the potatoes are tender, 10 to 15 minutes.
- Increase heat to medium-high and stir in asparagus and peas; simmer, covered, stirring 2 or 3 times, until just tender, 3 to 4 minutes. Remove from heat; stir in 1 tablespoon chives, parsley, dill and chopped chervil (or parsley). Transfer the soup to a blender and blend until smooth. (Use caution when pureeing hot liquids.)
- Return the soup to the pan. Add milk and bring to just below a simmer, stirring, over medium heat. Stir in lemon juice, salt and pepper. Ladle into soup bowls. Garnish each serving with a dollop of yogurt, a sprinkling of the remaining chopped chives and a sprig of chervil (or parsley).
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- As croutons for this dish, I prefer regular white bread (like Pepperidge Farm) cut into ¾-inch cubes. Sprinkle the cubes with a little peanut oil, spread them on a cookie sheet, and bake in a 400°F oven for about 10 minutes, or until the croutons are nicely browned.
- Trim off some of the very green outer leaves of the leeks (reserving them for stock), but be sure to use the tender green of the leek. Split the leek open and wash it well inside, so that there is no dirt or sand. Cut the leek into pieces of about ½ inch; you should have a good 2 to 3 cups of leek. Put the leek in a stockpot, and add the onion and garlic. Add a little light olive oil or peanut oil, and cook over medium heat for 3 or 4 minutes, or until the leeks and onions begin to wilt. Pour in the chicken stock and the water to make the stock a little milder. At this point, add the potatoes that have been cut into chunks. Sprinkle with a good dash of salt, bring to a boil, and then reduce the heat, cover, and let it boil very gently for 30 to 35 minutes. The vegetables should be very tender.
- The best way to puree the cooked ingredients is with an immersion blender. Place the head of the blender directly into the pot, and process until the soup has a beautifully creamy consistency. Taste for seasonings, and add additional salt and some freshly ground black pepper, if needed. (Julia would want me to add white pepper to this because of the soup’s light color, but I prefer the taste of black pepper.) At this point the soup can be poured into containers and frozen.
- Finish the soup with the butter, emulsifying it in the soup with the immersion blender. The soup can now be served in warm plates, garnished with croutons and chervil (pluche).
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