Can I make the chervil soup in advance and reheat it?

Yes, you can make the chervil soup in advance and store it in the refrigerator. Simply reheat it in a pot or microwave before serving.

How long can I store the chervil soup?

The chervil soup can be stored in the refrigerator for 3-4 days. Make sure to keep it in an airtight container.

Can I freeze this chervil soup?

Although the chervil soup can be frozen, we recommend freezing the soup without the eyeballs. The texture of the eyeballs may change when frozen and thawed.

Chervil soup with scary eyeballs

Name: Chervil soup with scary eyeballs
Cook time: 30 min
Total time: 30 min
Yield: 4P
Ingredients: 1 lump of butter; 2 large onions; 0.5 celery; 2 pieces of leek; Sprig of thyme; 1 thick bunch of chervil (can also be frozen); 2 l chicken broth; 1 waxy potato for binding; Pepper and salt; Eyeballs:; Small mozzarella balls; 1 thin young purple carrot; Black fish roe, or a piece of black olive, or a caper...; Optionally a splash of cream

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30min

•

Easy

A delicious classic soup, but for Halloween we jazz it up by replacing the balls with mozzarella and making them into spooky eyes.

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Ingredients

What do you need?

Quantity: 4P

1 lump of butter
2 large onions
0.5 celery
2 pieces of leek
Sprig of thyme
1 thick bunch of chervil (can also be frozen)
2 l chicken broth
1 waxy potato for binding
Pepper and salt

Eyeballs:
Small mozzarella balls
1 thin young purple carrot
Black fish roe, or a piece of black olive, or a caper...
Optionally a splash of cream

1 lump of butter
2 large onions
0.5 celery
2 pieces of leek
Sprig of thyme
1 thick bunch of chervil (can also be frozen)
2 l chicken broth
1 waxy potato for binding
Pepper and salt

Eyeballs:
Small mozzarella balls
1 thin young purple carrot
Black fish roe, or a piece of black olive, or a caper...
Optionally a splash of cream

Preparation method

How do you make this?

Peel and finely chop the onions and sauté them in the butter in a large pot.

Wash the leek and celery, chop finely, and add them along with the peeled and diced potato and the sprig of thyme.

Sauté everything nicely for a few more minutes.

Deglaze with the chicken broth; if you prefer a thicker soup, start by adding 1.5 l. Once blended, you can add more water to your liking. You can also omit the potato if you are not a fan, it mainly serves to thicken the soup.

Let everything simmer for 20 minutes until all the vegetables are soft, and blend everything finely for the first time.

Add the washed and drained chervil and blend everything finely again, taste and season with pepper and salt.

My grandma always added a splash of cream to take away the slight bitterness of the chervil, I still enjoy that just as much. 😊

For the Halloween touch:

Scoop a spoonful into a deep plate at the table, so you don’t have to move the plate anymore, and place a few mozzarella balls in it.

Cut thin slices of the washed carrot and place them on top, put a few fish roe on the slice of carrot.

There you have the spooky eyeballs, I see what you don't see grrrrrr!

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