herbal soup

Ingredients for 4 servings:

• 300 g carrot(s)
• 400 g potatoes
• 800 ml vegetable stock
• 1 bunch of chives
• ½ bunch parsley, flat
• ½ bunch chervil
• 250 ml cream

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

appetizer

Peel the carrots and potatoes and cut into large cubes. Bring the vegetable stock to a boil in a saucepan, add the carrot and potato cubes, bring back to a boil, and simmer for about 15 minutes. Wash the chives, parsley, and chervil and shake dry. Cut the chives into small rolls. Pluck the parsley and chervil leaves from the stalks and chop them. Then add the herbs, except for a few chives for garnishing, to the vegetables in the stock and puree everything until smooth. Season with salt and pepper. Bring the cream to a boil in a saucepan and whisk until frothy. Ladle the soup into bowls, carefully add the frothy cream, and serve garnished with the remaining chives.