Chervil stems are used to enrich the broth in this simple herb soup from Spoonfuls of Germany by Nadia Hassani (Hippocrene Books, 2013) traditionally served on the Thursday before Good Friday in German homes. This recipe first appeared in the tablet edition of our April 2014 issue with the story Seeing Green.
- 6 oz. fresh chervil, stems and leaves separated
- 3 1⁄2 cups chicken stock
- 1⁄2 cup heavy cream
- 2 egg yolks
- Kosher salt and freshly ground black pepper, to taste
- Bring chervil stems and stock to a simmer in a 4-qt. saucepan over medium-high heat; simmer, covered, until stems are tender, 8–10 minutes. Strain stock, discarding stems; return to pan and keep warm. Purée chervil leaves, cream, parsley, yolks, salt, and pepper in a food processor until smooth; transfer to a bowl. Whisk 1 cup broth into yolk mixture, then slowly whisk into remaining broth until smooth.