Fine potato soup with chervil and croutons

Ingredients for 4 servings:

• 750 g floury potatoes
• 1 bunch of soup vegetables
• 4 tbsp fat (vegetable cream)
• 1 liter vegetable broth (instant)
• 2 tbsp chervil, dried
• 1 bunch of flat-leaf parsley
• nutmeg
• Salt and pepper, white, freshly ground
• 1 pinch(s) of sugar
• 150 ml whipped cream or Rama Cremefine for refining
• 3 tbsp fat (vegetable cream)
• 2 slices of wholemeal toast

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Wash, trim, peel, and dice the potatoes and vegetables. Melt the vegetable cream in a saucepan. Sauté the vegetables until light brown, add the broth, add the chervil, and simmer covered over low heat for about 30 minutes. Wash the parsley, shake dry, and chop. Set aside 2 tablespoons of parsley for sprinkling. Purée the soup with a hand blender, stir in the heavy cream and parsley. Season the soup with nutmeg, salt, and pepper. For the croutons, place the vegetable cream in a pan and heat. Cut the bread into small cubes and fry over low heat until crispy all over. Ladle the soup into bowls and serve garnished with parsley and croutons.