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Chervil soup

Prepare a well-filled and flavoursome soup with chervil and trout. If you often use chervil then you know just what an unusual aniseed flavour this herb brings to liven up a dish.

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Chervil soup

  • 1 shallot
  • 75 g butter
  • 75 g flour
  • 25 g fresh chervil
  • 200 ml cooking cream
  • 1 groentebouillonblokje
  • 100 g gerookte forel
  • salt and pepper

Kitchen tools

  • Blender

Preparation method

  1. Finely chop the shallot. Heat the butter in a soup pan. Fry the shallot on a medium heat for about 3 minutes until translucent and soft. Add the flour and cook for 3 minutes while stirring all the time. Add 250 ml of water. Bring to the boil and keep stirring with a whisk until the soup starts to thicken. Make sure there are no lumps.
  2. Add another 750 ml of water. Bring to the boil. Reserve a few pretty sprigs of chervil as a garnish. Chop the rest and add to the soup with the cream and the crumbled vegetable stock cube. Bring to the boil again and simmer for 2 minutes on a low heat. Purée with the hand blender until smooth and season with salt and pepper.
  3. Slice the smoked trout into strips. Divide over 4 warmed bowls. Pour the soup over the trout and garnish with the chervil sprigs.

Nutrition value per person/bite

345 kcal
9 g
26 g
16 g
17 g
3 g
1 g

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