Quick Vegetable and Chervil Soup

2 Tbls butter
1 onion, finely chopped
1 clove garlic, finely chopped
2 large carrots, finely sliced
1-2 leeks, outer leaves removed, finely sliced
3 sticks celery, finely sliced
1 tsp salt
pinch freshly ground pepper
1 quart water - boiling
1 large zucchini cut in half and sliced
6 tomatoes cut in quarters and roughly chopped
1 handful of chervil, finely chopped

This soup takes less than 20 minutes to cook, the key is to finely and uniformly slice/chop your ingredients


On medium heat, sweat the onion, garlic, carrots, celery and leeks in 1 Tbls butter for 5 minutes - you do not want to brown, just til slightly transparent - this will extract maximum flavor. Season with salt and pepper.

Add the boiling water, zucchini and tomato (the boiling water will reduce cooking time and also keep the fresh colors). Fast boil for another 5 minutes. Do not over cook.

Whisk in butter and add chervil. Taste and adjust flavoring with salt and pepper if required.


From the recipe file of
Full Moon Natives