Chilled chervil and buttermilk soup with crispy rye croutons

4

Ingredients

  • 60g chervil, roughly chopped (set aside a few sprigs to garnish)
  • 1 cucumber, peeled and de-seeded, 3/4 roughly chopped, the rest diced
  • 1 garlic clove, crushed
  • 1L buttermilk
  • 6 tbsp sour cream or crème fraîche
  • 1 lemon, zest and juice
  • 15g butter
  • 2 thick slices of rye bread
  • Olive oil to garnish
  • Sea salt

Welcome warmer weather with this oh-so simple chilled chervil and buttermilk soup, topped with crispy rye croutons, diced cucumber and a fresh lemon zest. Bursting with goodness, it works perfectly as a summery starter or light lunch to enjoy al fresco.

Method

  1. Put the chervil, roughly chopped cucumber, garlic, buttermilk, sour cream and half the lemon juice in a blender (or use a stick blender) with a good pinch of salt. Blend until smooth – for about two minutes. Taste and season with more salt or lemon juice if needed. Place in the fridge to chill for an hour.
  2. To make the croutons, melt the butter in a frying pan on a medium-high heat, tear the rye bread into roughly 1cm pieces and put in the pan with the foaming butter and a pinch of salt, tossing to coat. Toast, stirring occasionally, until deeply golden and crisp, for about three to five minutes, then tip on to a tray to cool.
  3. To assemble, divide the soup between four bowls and top with diced cucumber, croutons, lemon zest, a splash of olive oil and the remaining chervil sprigs.

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