Potato and Chervil Soup Recipe

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 Updated 18/01/2016

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A creamy potato soup with a hint of aniseed from the chervil.


  • 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 on quantites)


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

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: 4 portions


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