Yellow Pepper Soup with Chervil Oil

Dinner, Soups

Yellow Pepper Soup with Chervil Oil //

I really hate myself for saying this but…I’m excited for fall. I am. I so am. UGH. It’s not even September and tomorrow I’m posting a recipe that has watermelon in it, BUT you know…I’m excited for sweaters and scarves and making out under falling autumn leaves. That sounds so fun (and cheesy!) to me. This is also coming from the person who just last week got super angry when Halloween Stuff was spotted in the new Sur La Table catalog. I’m a complicated person. I go back in forth. I’m indecisive. But right now, right this second, I’m super excited to look cute in fall.

Even though deep inside my brain I can’t wait for cooler weather, I promise you will not see pumpkin on this blog until late September. I’m making a deal with myself. No pumpkin until Fall, man. It’s pepper season. I’m talking hatch chiles, pasilla chiles and of course, the plain ol’ red and yellow peppers too.

Look at this color soup! I love it. And chervil! What the heck is a chervil?! Chervil is a fancy-ass French parsley. It’s hella dainty and frilly. It’s very crochet-like, right?

Yellow Pepper Soup with Chervil Oil //

This soup is clean and simple. I added a few dashes of Madras curry powder to add a bit of interestingness to it and the goat cheese adds a nice tang, but for the most part this soup taste like yellow peppers. They’re a delicate flavor so I didn’t want to overcomplicate things.The chervil oil is a nice addiction. If you can’t find chervil, no biggie, I think chives, tarragon or even Italian parsley oil will be tasty, too.

Yellow Pepper Soup with Chervil Oil //

Yellow Pepper Soup with Chervil Oil //

Are you like me and super excited for fall or are you trying to live in the now and still eat tomatoes and watermelon?! If the latter, good for you, man!

If you’re like me and are already planning your fall wardrobe, we’re disgusting. Seriously.

Yellow Pepper Soup with Chervil Oil //

Yellow Pepper Soup with Chervil Oil

0 from 0 votes


Chervil oil:

  • 1/2 cup olive oil
  • 1 handful fresh chervil

Yellow Pepper Soup:

  • 2 leeks, white and green parts only, sliced and cleaned
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • Salt
  • 1 garlic clove, peeled and smashed
  • 6 yellow peppers, cored, seeded and roughly chopped
  • 3/4 teaspoon Madras curry powder
  • 2 3/4 cups chicken stock or vegetable stock, I used a combination and loved it
  • 3 ounces crumbled goat cheese
  • nd smashed
    6 yellow peppers
    , cored, seeded and roughly chopped
    3/4 teaspoon Madras curry powder
    2 3/4 cups chicken stock or vegetable stock (I used a combination and loved it)
    3 ounces crumbled goat cheese


Chervil Oil:

  • 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.

Yellow Pepper Soup:

  • 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.
Serving: 4g
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen

Yellow Pepper Soup with Chervil Oil //

Previous Post Next Post

You Might Also Like


Leave a Reply

Recipe Rating

  • Reply Ruthy @ Omeletta August 22, 2013 at 12:46 pm

    I am 1000% ready for my fall wardrobe, if nothing else. I’ve been eyeing my favorite tall leather boots in the closet thinking, “Soon, my sweets, soon!”
    Also, I just got a ton of peppers in my CSA box and this is a fantastic way of using them up, even if I can’t find me any of that fancy chervil 🙂 Tarragon will have to do!

  • Reply Tammela August 22, 2013 at 12:13 pm

    I like fall, too, and am looking forward to it. This colorful soup looks like a great bridge between the seasons!

  • Reply sandra August 22, 2013 at 11:23 am

    I love the idea of yellow pepper soup. My son loves yellow peppers (and red and orange). I’ve been making a lot of soups these days and will definitely add this to my to do list. Great color!

  • Reply Eileen August 22, 2013 at 11:17 am

    Hey, who isn’t excited for fall at this point? I’m always ready for a good grey & windy day the falling leaves everywhere. 🙂 This soup sounds like a great way to eat the early fall pepper harvest!

  • Reply Jillian@TheHumbleGourmet August 22, 2013 at 11:05 am

    That soup is so beautiful. I too am ready for fall, but not quite ready to see Halloween everywhere I go.

  • Reply Megan | Hint of Vanilla August 22, 2013 at 10:25 am

    THANK YOU! It’s been hot and sunny and sweaty all summer, but a couple days ago we had a cool-ish day. I wore a sweater and shorts and I loved it! I’ve had enough of summer. It was fun, thank for the vitamin D, but I want to curl up with a cup of tea, a bowl of soup, and a blanket and watch some movies. I’m glad I’m not the only one!

  • Reply Joelle (on a pink typewriter) August 22, 2013 at 9:21 am

    I’m sooo ready for soup weather. Although i just moved to San Diego — not sure it every becomes “soup weather” here. 😉

  • Reply Jennifer August 22, 2013 at 9:00 am

    im sort of excited about looking cute in fall too.. but really more excited about pumpkin 🙂

  • Reply Quyen August 22, 2013 at 9:00 am

    What a simple, fresh soup! This post reminded me that I haven’t made an herb oil before! I must try and there are endless options! How long does an herb oil like that last? I guess I can always freeze it.

    • Reply Adrianna Adarme August 22, 2013 at 9:13 am

      It should last for a few months. But this recipe will yield just enough for these bowls of soup.

  • Reply Laura (Blogging Over Thyme) August 22, 2013 at 6:05 am

    Goat cheese and curry too?! Oh yes, this is most definitely happening. I need a good, light summer soup recipe too. Glad you’ve put chervil back into the spotlight! 🙂 It doesn’t get nearly enough attention.

    P.S. I’m totally trying to steer myself away from fall recipes–but I have pumpkin on the brain! I think whenever the weather dips below 60 degrees (at any time), cravings just kick in and I can’t help it.

  • Reply Tieghan August 22, 2013 at 5:20 am

    I am pretty excited too!! But I have to enjoy the last few weeks of summer. I have too! This soup looks awesome and even though it may still be summer, I can always eat soup!

  • Reply Elisa @ Insalata di Sillabe August 22, 2013 at 3:06 am

    Oooohh, I’m SO excited for Fall too. It’s my absolute favorite season for a lot of reasons: sweaters, breezy air, long walks into the park all covered with leaves, and…food! Soups totally mean fall to me and this one looks delicious! Can’t wait to try it out and make believe fall had already started!

    xo, Elisa

  • Reply joanna August 22, 2013 at 3:02 am

    i can’t wait for fall, too!!!!

  • Reply Sarah | The Sugar Hit August 22, 2013 at 2:51 am

    I just made some pumpkin pancakes, so I guess Ii’m excited for it too! This looks wonderfully elegant.

  • Reply Elodie Dem August 22, 2013 at 12:44 am

    Everything you cook seems so absolutely delightful ! Have you considered adopting an adult ?

  • 1 2