Ingredients

The following ingredients have 4 Servings
  • 1 bunch chervil (or curly-leaf parsley), leaves picked and stems reserved
  • 1 tsp salt
  • 1 litre unsalted chicken stock (check gluten-free if required)
  • 1 head broccoli (florets and stalks), cut into chunks
  • 2 zucchini, cut into chunks
  • 100ml pouring cream
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Instruction

  • <p>1. Tie the stalks of the chervil (or parsley) together and place in a large saucepan with the salt and stock. Bring to a simmer.</p> <p>2. Add the zucchini and broccoli and simmer, covered, for about 10 minutes until the vegetables are tender. Remove and discard the herb stalks.</p> <p>3. Transfer the contents of the pot to a blender with the chervil leaves (reserving some attractive leaves for garnish) and blend to a smooth green soup, adding a little extra stock or water if it's too thick.</p> <p>4. Return the soup back to the pot and heat gently (do not boil). To serve, add the cream, stir it through and scatter the soup with the reserved chervil leaves.</p> <p><strong>ADAM'S TIP</strong></p> <p>Broccoli stalks should never be thrown out. They're great thickly sliced and stir-fried with a little oyster sauce, steamed and topped with butter, salt and pepper, or blitzed into a soup, as I've done here.</p>