Mellow Chervil Soup

Chervil Soup

Perfect for a rainy day.


  • 100g unsalted soy butter + 1tbsp rapeseed oil
  • 7-8 shallots, thinly sliced
  • 1 stick of celery, thinly sliced
  • 1l vegetable stock
  • 4 bunches of chervil (approx 250-300g in total), roughly chopped
  • 2tbsp heavy cream (lactose-free in my case)
  • freshly ground black pepper
  • wasabi-flavoured sesame seeds, regular sesame seeds and chia seeds (optional)


  1. In a medium saucepan, melt the butter (+ add the oil) over a low heat.
  2. Add shallots and celery stick. Pop a lid on and cook for 10 minutes.
  3. Add the stock and bring to the boil. Lower the heat and bring to a simmer. Let simmer for 10 minutes.
  4. Add the chopped chervil and bring the stock back to a simmer. Cook for 2-3 minutes and remove from the heat.
  5. Using a stick blender, purée until smooth.
  6. Stir in the cream.
  7. Season with black pepper.
  8. OPTIONAL: garnish each bowl with 1tsp each of the seeds. Doesn’t add an awful lot tastewise (although the wasabi-flavoured seeds add a tiiiny burst of heat sometimes), but they do look nice, don’t they? 😉

Seed heart


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