Weekly Basket #5
French Breakfast Radish
Featured Item: Chervil!
Chervil is an ingredient in the traditional blend of four delicate herbs referred to as fines herbes that also includes tarragon, chives and parsley. It is essential in French Cooking, having a subtle flavour with a hint of anise. As with most delicate herbs, it should be added at the last minute, since high temperature and long cooking will destroy its flavour.
It goes well with fish and shellfish, sprinkled over a salad, on eggs, in cream cheese and creamy sauces or with glazed vegetables like carrots. I particularly enjoyed it in this summer soup, which can be served hot or chilled.
July 20, 2017
About 1 lb of summer squash (we've included this quantity in your basket)
2 cups of chicken stock
1 Tbsp chopped chervil
1 Tbsp chopped parsley
3/4 cup of plain yogurt
salt & pepper to taste
Summer Squash, Leek and Chervil Soup
Cut the leeks lengthwise in quarters, keeping the root end intact. Rinse under water to remove any dirt. Slice both the leeks and summer squash thinly. Add to a medium saucepan with chicken stock. Bring to a boil and then reduce heat and let simmer until tender, about 5-8 minutes.
Remove from heat and let cool slightly. Using an immersion blender or a food processor, blend soup until smooth and return to pot. Without the addition of any more heat, stir in the herbs and yogurt. Add salt and pepper. Garnish with a little more chopped herbs and a dob of yogurt.
Serve with herbed biscuits or a hearty bread.