German Potato And Chervil Soup For 'Green Thursday'
Prep Time:
Cook Time:
Servings:
Ingredients
  • 2 tablespoon unsalted butter
  • 2 large shallots, finely chopped
  • 1 large potato, peeled and finely diced
  • 1 liter chicken or vegetable stock
  • 60 gram chervil, roughly chopped
  • 100 milliliter heavy cream
  • kosher salt
  • freshly ground black pepper
Directions
  1. Melt the butter in a large saucepan over medium-low heat. Add the shallots, and cook until soft, about 10 minutes. Add the potato, and cook for 5 more minutes.
  2. Pour in the stock, and bring to a simmer. Continue simmering until the potato is tender, about 10 minutes.
  3. Take the soup off the heat, and add the chervil. Blend the soup with a stick blender or food processor until smooth.
  4. Return the soup to the heat. Add the heavy cream. Reheat the soup over a low heat, being careful not to let it boil. Season with salt and pepper.
  5. Serve hot, sprinkled with some extra sprigs of chervil.