Chervil Cream Soup with Shrimp

Ingredients

• 3 spring onions
• 1 potato
• 1 tbsp butter
• 1 tsp oil
• 400 ml Vegetable broth
• 100 g chervil
• 100 ml whipping cream
• Salt
• Pepper
• 1 tbsp Lemon Juice
• 1 tsp grated lemon zest
• 1 hard‑boiled egg
• 50 g North Sea shrimp

Instructions

1. 1.

   Wash, trim and finely chop the white and light green parts of the spring onions. Peel the potato and dice into small cubes. Heat butter and oil in a pot, sauté onions and potatoes while stirring. Add vegetable broth, bring to a boil and simmer for about 15 minutes. Wash, dry and finely chop the chervil (reserve some for garnish). Stir in chervil and cream, season with salt, pepper, lemon juice and zest, and cook gently for 3‑4 minutes. Puree the soup and adjust seasoning.

2. 2.

   Peel the egg and finely chop it.

3. 3.

   Serve the soup on a plate, topped with chopped egg and shrimp.