John Myers
Chervil Soup
The perfect chervil soup recipe with a picture and simple step-by-step instructions.
- 5 Stalk Chervil fresh
- 130 g Potatoes
- Salt
- 0,5 Fresh shallot
- 1 teaspoon Butter
- 150 Milliliters Vegetable broth
- 30 g Whipped cream
- 2 tablespoon Creme fraiche Cheese
- Pepper and nutmeg
- Wash chervil and shake dry. Pluck the leaves and set aside. Roughly chop the stalks. Peel and finely dice shallot. Sauté in the hot butter until translucent. Add the chervil stalks and sweat with them.
- Peel and wash the potatoes and cut them into cubes. Pour into the pot and pour in the vegetable stock. Bring everything to the boil and cook on a low flame for about 15 minutes. Puree the soup.
- Puree the chervil leaves together with the cream. Add to the soup, also the crème fraîche. Stir everything. Season with pepper and nutmeg. Heat the soup again.
- Put the soup on a plate and garnish with chervil.
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