To a blender, add the olive oil and fresh chervil. Pulse until very smooth, about 30 seconds. Transfer to a small bowl and allow to sit while the soup is being made. When ready to serve, strain, discarding the chervil pulp.

Place a medium-sized pot over medium heat. Add the butter and olive oil; when melted and hot, pour in the sliced leeks along with a pinch of salt. Cook leeks for 10 to 12 minutes, until fragrant and softened. Add the garlic clove, yellow peppers, curry powder and chicken stock. Stir thoroughly and bring the mixture to a slight simmer; cook for 20 minutes until the peppers are softened.

Carefully transfer the mixture to a blender and pulse for 1 minute, until very smooth. Place a sieve atop the pot you were using before and pour the mixture through it, discarding the yellow pepper pulp. Heat the soup, adding salt and pepper to taste. (I ended up adding about 1 teaspoon of salt and 1/2 teaspoon of white pepper.) Stir in the crumbles of goat cheese until it completely dissolves. Divide the soup between the bowls and add a drizzle of chervil oil to each bowl of soup.