Chilled chervil and buttermilk soup recipe
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.
- 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
- 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.
- 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.
- 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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