Soup Recipes > Potato and Chervil Soup

How to make potato and chervil soup:
A creamy potato soup with a hint of aniseed from the chervil.





Ingredients

3 tablespoons butter
3 medium potatoes, peeled and diced into small pieces
nutmeg to taste
seasoning to taste
3 cups water
3/4 cup milk
2 tablespoons chervil, fresh and cut with scissors
2 tablespoons single cream
(see measure conversions for more information)

Method

- Melt the butter in a large saucepan.
- Add the potatoes and cook very gently in the butter for 10 minutes until they begin to soften. Do not allow them to brown.
- Sprinkle them with a little seasoning and a grating of nutmeg.
- Pour in the water, cover the saucepan and let the potatoes simmer for 20-25 minutes.
- Sieve or puree the potatoes in a blender.
- Return the puree to the rinsed pan.
- Add the milk, which has been brought to the boil in another pan.
- Adjust seasoning to taste, and before serving stir in the chervil and cream.