Creamy Navette Leaf Soup

Ingredients

• chervil
• pink peppercorns
• 200 g starchy potatoes
• 1 onion
• 1 Garlic clove
• 2 EL Butter
• 1 EL flour
• 800 ml vegetable broth
• Salt
• pepper (ground)
• 120 g navette leaves
• 100 ml heavy cream
• 1 TL lemon juice
• 1 TL lemon juice

Instructions

1. 1.

   Peel and dice parsley roots, celery, potatoes, onion, and garlic. In a hot pot, sauté them in butter until colorless. Stir in flour and deglaze with broth. Add the remaining vegetable broth, season with salt and pepper, and simmer gently for about 20 minutes.

2. 2.

   Rinse navette leaves, shake dry, and cut into strips. Add to the soup, then puree. Strain through a fine sieve, bring back to a boil, add cream, and let it reduce slightly or add more broth if desired. Season with salt, lemon juice, and pepper, then ladle into bowls.