Ian Hemphill's Chervil Soup

Spice and herb expert Ian Hemphill comes from Sydney, Australia and is the son of John and Rosemary Hemphill, names synonymous with herbs and spices since the 1950s. His parents, particularly his mother, have written numerous books on herbs and spices.

Ian grew up picking herbs on the family farm for pocket money. He worked with his parents for many years, managed a spice company in Singapore and was a senior manager for Masterfoods in Australia. He runs his own herb and spice business - check out http://www.herbies.com.au.

This recipe is from Ian Hemphill's cookbook, Spice Notes (marketed as The Herb and Spice Bible in the United States).

Chervil has a very light, subtle anise aroma and a flavour similar to tarragon, though less intense. For more on herbs and spices go here.

Chervil Soup

500g peeled and diced potatoes
1 chopped onion
4 cups chicken stock
salt and freshly ground black pepper to taste
4 tablespoons chopped fresh chervil
4 tablespoons reduced fat cream or unflavoured yoghurt
a little extra chopped chervil for garnish

Simmer the potatoes and onion in the stock in a saucepan with the lid on for one hour. Puree in a blender and return to the saucepan. Add salt and freshly ground pepper to taste, fold in the chervil, and allow the soup to gently simmer on a slow heat for 10 minutes.

Pour the soup into hot bowls with a tablespoon of cream or yoghurt, swirled ying and yang like, and garnished with a sprinkle of chopped chervil.

Herb sandwiches made with seeded bread make an excellent accompaniment, says Hemphill.

Serves 4.

Recipe © Ian Hemphill from Spice Notes, by Ian Hemphill, published by Macmillan, ISBN 0-7329-1156-7.