Spring Tomato Soup
Creamy Chervil Soup
inspired by Nadia Hassani
You will need:
6 ounces fresh chervil, stems and leaves separated1/2 cup fresh parsley, chopped
3 cups chicken or vegetable stock
½ cup milk (cow, rice or almond)
2 egg yolks
Salt and freshly ground black pepper, to taste
Bring chervil stems and stock to a simmer in a 4-qt. saucepan over medium-high heat
Simmer, covered, until stems are tender, about 10 minutes.
Strain stock, discarding stems; return to pan and keep warm.
Purée chervil leaves, milk, parsley, yolks, salt, and pepper in a blender until smooth.
Whisk in the broth until smooth.
Enjoy with a garnish of fresh parsley if you like.
Carrot Soup with Herbed Yogurt
6 medium carrots, chopped
1 teaspoon each: cumin, coriander
Salt and freshly ground pepper to taste
For the yogurt sauce:
¼ cup unsweetened, whole yogurt or soy yogurt
1 chive, minced
1 handful fresh parsley, minced
For the soup: Put carrots, oil, water, and spices into a medium pot and bring to a simmer over medium heat. Reduce heat to medium-low and simmer until liquid has evaporated and carrots are very soft, about 1/2 hour.
Purée carrot mixture with immersion blender and season to taste with salt and pepper.