New This Month

Chervil Cream

This chervil cream subtly brightens up our Mushroom Soup.

  • Yield: Makes about 2/3 cup

Source: Martha Stewart Living, November 2006


  • Coarse salt
  • 4 cups loosely packed fresh chervil, with stems (about 4 bunches)
  • 1/3 cup cold heavy cream


  1. Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; stir in 1 tablespoon salt. Add chervil. Return to a boil; cook until bright green, about 30 seconds. Using a slotted spoon, immediately transfer to ice-water bath. Drain, and chop coarsely.

  2. Process chervil with 1/4 cup cold water in a food processor until very finely chopped. Pour through a fine-mesh sieve; discard liquid. Whip cream in a medium bowl until thick and fluffy but still pourable; stir in chervil, and season with salt.

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