Creamy potato soup with chicken and vegetables

Ingredients for 2 servings:

• 250 g potatoes
• 75 g celery
• ¼ stalk(s) leek
• ½ onion(s)
• 15 ml olive oil
• 1 chicken breast
• 4 stalk(s) asparagus, green
• 1 carrot(s)
• 50 g peas, frozen
• 250 ml vegetable stock
• 100 ml cream
• 1 bay leaf
• Salt and pepper, freshly ground
• some fresh chervil for garnishing

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

Peel and dice the potatoes and celery. Trim, wash, and finely chop the leek. Peel and dice the onion. Heat the olive oil in a saucepan. Briefly fry the potatoes, onion, celery, and leek. Deglaze with water until the potatoes and vegetables are just covered. Season with a bay leaf, salt, and pepper. Cover and simmer for 15-20 minutes, until the potatoes are tender. Meanwhile, wash the chicken breast fillet. Remove the woody ends from the asparagus and then halve them. Peel the carrot and cut into sticks. Thaw the peas. Bring the vegetable stock to a boil. Cover and cook the chicken breast fillet, asparagus, carrot sticks, and peas for 5-6 minutes at low heat, then drain in a colander. Cut the meat into strips. Purée the contents of the potato and celery pot (removing the bay leaf first) with an immersion blender, stir in the cream, and bring to a boil. Season with salt and pepper. Arrange the chicken strips, asparagus, carrot sticks, and peas in deep bowls and pour over the hot potato soup. Garnish with fresh chervil.