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Maman Blanc Vegetable & Chervil Soup |
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| Serves 4-6 |
Prep 20 mins |
Cooking 10 - 12 mins |
Easy |
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My rating |
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Ingredients |
1 onion, cut into 3 mm diced
2 large carrots, cut into 3 mm dice
3 celery sticks, cut into 3 mm dice
3 spring onions, cut into 1cm thick slices
15g unsalted butter
1 large courgette, halved lengthways sliced
2 ripe tomatoes, roughly chopped
1 litre boiling water
1 large handful of fresh or dried chervil or tarragon, roughly
chopped
salt & pepper
1 tbsp crème fraîche or 15g unsalted butter
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This is a Raymond Blanc recipe, with some adjustments.
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Sweating the vegetables. On a
medium heat, in a large saucepan, soften the onion,
carrots, celery and spring onions in the butter for 5
mins, without letting them colour (this helps to extract
maximum flavour). Season with pinches of salt & pepper.
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Cooking the soup. Add the
courgette, tomatoes and boiling water (using boiling water
reduces the cooking time and also helps to keep the
colours bright) Boil fast for 5-7 mins, until the
vegetables are just tender. Stir in the chopped chervil.
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Finishing the soup. Whisk in
the
crème fraîche or butter. Taste and correct the
seasoning if necessary, then serve. This soup can be
pureed in a blender if you prefer a smooth texture.
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DAILY
DINNERS 
