1Sauté 1 pound peeled and sliced carrots, 1 cup sliced shallots, and 1/2 cup chopped chervil stalks in 1/4 cup butter until the shallots just begin to soften. Add 2 quarts chicken or vegetable stock and simmer until the carrots are soft.
2Puree in a blender. Add 1 cup heavy cream and 2 tablespoons finely chopped chervil and reheat to boiling. Season with salt, pepper, and nutmeg and serve garnished with a dollop of unsweetened whipped cream and a sprig of chervil.
This simple cold-weather soup is an easy go-to when you crave comfort—creamy and full of body, yet not as heavy as other dairy-based soups. The golden color of the broth comes from the sautéed onion and carrot.