Chervil Cream Soup

Ingredients

• 1 onion
• 200 g starchy potatoes
• 1 tbsp butter
• Salt
• 0.75 l milk (of which 0.25 l for frothing)
• 100 g chervil
• 100 g whipping cream
• freshly ground pepper

Instructions

1. 1.

   Peel and dice the onion and potatoes. Sauté onions and potatoes in butter without browning, season with salt, and cook with 250 ml water for 20-30 minutes until the potatoes are tender. Add 500 ml milk, bring to a boil, then blend finely.

2. 2.

   Meanwhile wash the chervil, set aside some leaves, coarsely chop the rest and blend very finely with the cream in a blender. Add the chervil cream to the blended soup and heat. Season the soup with salt and pepper, and if desired strain through a sieve.