Sweet-pepper soup with chervil cream

Prep 15 min
Plus Cooking time: 30 minutes
Makes 6 cups (1.5 L), 6 servings

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1 tbsp
onion, diced
1 stalk
celery, chopped
garlic clove, minced
large red bell peppers, seeded and chopped
Yukon Gold potato, peeled and diced
1/2 cup
4 cups
1 tsp
chopped fresh thyme, or 1/2 tsp dried leaf thyme
1/2 tsp
1/4 tsp
freshly ground black pepper
1/2 cup
1 to 2 tbsp
finely chopped fresh chervil


  • In a medium-size saucepan, heat oil and sauté onion and celery over medium heat until onion is translucent, about 5 minutes. Add garlic and peppers and continue to sauté until peppers are just softened, from 7 to 8 minutes. Add potato, wine, broth and thyme. Increase heat to medium-high and bring to a boil. Reduce heat and simmer, uncovered, until potato is very tender, from 15 to 20 minutes. Purée soup with a hand blender or in a food processor. Strain through a medium sieve into a clean saucepan. Reheat over low heat, adding salt and pepper as needed.
  • Meanwhile, stir sour cream with 1 tablespoon (15 mL) chervil. Taste and stir in remaining tablespoon of chervil, if you like. To serve, ladle soup into cups and top with a dollop of sour cream mixture.

I love how easy this soup is to prepare. Chervil is a delicate herb, which accents the soup beautifully, but it’s not always available in grocery stores. If you can’t find it, try mint, basil or coriander instead.


Calories 137, Protein 5.6 g, Carbohydrates 15.1 g, Fat 6.1 g, Fibre 2.3 g, Sodium 728 mg.
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