Chervil Cream Soup with Zucchini and Croûtons

Ingredients

• 1 onion
• 3 potatoes
• 1 tbsp butter
• a pinch anise powder
• 600 ml Vegetable Broth
• 1 bunch chervil
• 200 ml heavy cream
• Salt
• freshly ground pepper
• Lemon juice
• 1 Zucchini
• 2 tbsp olive oil
• 1 slice toast bread
• pink berries (for garnish)

Instructions

1. 1.

   Peel and dice the onion. Peel, rinse, and cut the potatoes into pieces. Heat butter in a tall pot. Sauté the onion, potatoes, and anise powder briefly. Add vegetable broth, cover, and simmer for about 20 minutes. Rinse the chervil, setting aside some for garnish. Strip leaves from stems. Add chervil to the broth and blend everything into a smooth soup. Pour in cream and heat gently, seasoning with salt, pepper, and lemon juice.

2. 2.

   Wash, trim, and slice the zucchini. Heat 1 tbsp olive oil, quickly sauté the zucchini slices. Dice the toast bread and roast it golden brown in the remaining hot olive oil. Place zucchini on a plate, ladle soup over it, sprinkle croûtons, and garnish with chervil leaves. Chop pink berries and scatter them over the soup.