Chervil Cream (makes about 2/3 cup)

Ingredients
Coarse Salt
4 cups loosely packed fresh chervil with stems (about 4 bunches)
1/3 cup cold heavy cream

Instructions
1. Prepare an ice-water bath; set aside.
Bring a medium pot of water to a boil; stir in 1 TBSP salt.
Add chervil.
Return to a boil; cook until bright green, about 30 seconds.
Using a slotted spoon, immediately transfer to ice-water bath.
Drain, and chop coarsely.

2. Process chervil with 1/4 cup cold water in a food processor until very finely chopped.
Pour through a fine-mesh sieve; discard liquid.
Whip cream in a medium bowl until thick and fluffy but still pourable; stir in chervil, and season with salt.

From Martha Stewart Living "Thanksgiving with Martha".