in Soup Recipes

Chervil and potato soup with crab

updated

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Ingredients for 4 servings:

  • 500 g floury potatoes
  • 1 onion(s)
  • 2 tbsp rapeseed oil
  • 800 ml vegetable stock
  • 100 ml white wine
  • 100 ml buttermilk
  • 250 ml cream
  • salt and pepper
  • 2 eggs
  • 1 bunch of chervil
  • 100 g crabs, cooked

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Soul food

Peel and finely dice the potatoes and onions. Heat the oil in a saucepan and sauté the potatoes and onions, stirring occasionally. Add the vegetable stock, wine, buttermilk, and cream, season with salt and pepper, and simmer for about 35 minutes. Hard-boil the eggs, peel and chop them. Wash and dry the chervil, and pick off the leaves. Purée the soup finely, add the chervil, and purée again. Season the soup with salt and pepper. Serve with the crab and the chopped egg.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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