The flavor of the chervil in this soup is subtle, but the relish adds a spicy note to the springtime dish. The relish may also be used on sandwiches or with fish such as trout or salmon.
Makes 6 servings
For Soup:
2 large russet potatoes, peeled and thickly sliced
1 cup chervil leaves, chopped
1 cup sour cream (divided use)
2 tablespoons butter
Salt and pepper to taste
For Relish:
1 cup chervil leaves, chopped
1/2 large red onion, chopped
2 tablespoons fresh lemon juice
1 tablespoon olive oil
For the soup, cook the potatoes in boiling salted water until tender. Remove the cooked potatoes to a food processor, reserving the cooking liquid. Puree the potatoes using the cooking liquid to keep it soupy. Return soup to the pan, add the chopped chervil and leave to infuse in the potatoes for a few minutes. Over very low heat, stir in the butter and 1/2 cup of the sour cream. Add salt and pepper to taste.
For the relish, add all ingredients to the bowl of a food processor and whirl until finely minced.
To serve, spoon the soup into 6 bowls, add a healthy dollop of the relish and remaining sour cream to the top.
Copyright 2023 NPR. To see more, visit https://www.npr.org. 9(MDM3NjYwMjA5MDE1MjA1MzQ1NDk1N2ZmZQ004))