A matter of taste: Chervil

CHERVIL is a very delicate herb that is related to parsley. It is popular as a flavouring in France, where it is added to omelettes, poultry and fish dishes, young vegetables, salads and soups.

Eaten raw, chervil is rich in iron, vitamin C, carotene and magnesium. A tea infusion is said to stimulate digestion and alleviate chronic catarrh, no doubt due to its mild anise flavour.

Chervil germinates quite quickly and can be grown throughout the warmer months in semi-shade. A nice way to get the full subtlety of this herb is to make this simple soup.

Chervil soup

2 medium potatoes; 1 generous bunch of fresh chervil; 125ml crème fraîche or sour cream; 25g butter

Peel the potatoes and cut into thick slices. Cook in 500ml boiling salted water for 15-20 minutes or until tender. Meanwhile, wash the chervil well and chop. Purée the potatoes, using the cooking liquid to keep it soupy. Add the chopped chervil and leave to infuse for two minutes. Stir well and add salt and pepper to taste. Stir in the butter and crème fraîche over a very low heat. Serve as soon as the butter melts.