Learn today how to make the German Chervil Soup or Kerbelsuppe in German. Chervil is a delicate culinary herb used in the German and general European cuisine. It has a mild flavor with a tiny hint of anise; the leaves are curly and look like a bit carrot greens. We use it in recipes such as “Gruene Sosse” (green sauce), salads and soups. If you use chervil in a salad don’t use other strong herbs such as chives or green onions, the chervil taste will be overwhelmed. Chervil is also very good in omelets, and for this following soup. Happy Cooking!
Ingredients German Chervil Soup
4 hard boiled eggs (optional)
2 bunches fresh chervil (4-5 tbsp, chopped)
2 spring or green onions
1 tbsp butter
400 ml chicken stock
250 ml cream
1/2 cup creme fraiche
salt and freshly ground pepper to taste
1 dash sugar
1 tsp lemon juice
2 egg yolks, beaten
Cooking Instructions German Chervil Soup
– Wash and dry the chervil on kitchen paper, remove stems and chop finely, keep some of the leaves for decoration.
– Wash green onions and slice them.
– Melt butter in a skillet, saute onions, then add broth and creme fraiche.
– Bring it to a brief boil, spice with salt, pepper, sugar and lemon juice.
– Add chopped chervil, on lowest heat let it it simmer for some minutes, then take off the stove.
– In a bowl whisk the egg and mix it into the slightly cooled off soup.
– Serve the soup in bowls, sprinkle with some chopped chervil.
Optional: Boil eggs, peel and slice them (or in quarters) and place them in the middle of the soup.