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Cream of Carrot Soup with Chervil

This soup features two cousins from the plant world: carrot and chervil.


  1. 1Sauté 1 pound peeled and sliced carrots, 1 cup sliced shallots, and 1/2 cup chopped chervil stalks in 1/4 cup butter until the shallots just begin to soften. Add 2 quarts chicken or vegetable stock and simmer until the carrots are soft.
  2. 2Puree in a blender. Add 1 cup heavy cream and 2 tablespoons finely chopped chervil and reheat to boiling. Season with salt, pepper, and nutmeg and serve garnished with a dollop of unsweetened whipped cream and a sprig of chervil.

This recipe, while from a trusted source, may not have been tested by the CHOW food team.

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