- large bunch of fresh chervil, about 100 gram
- 1 potato
- 1 liter water
- 1 onion
- 1 garlic clove
- 1 cube of chicken stock
- pepper and salt to taste
- large handful of croutons (plain or with herbs, or make them yourself)
- cream for serving, or serve without for a more refreshing soup
Kitchen equipment needed
- cutting board & chef’s knife
- optional: salad spinner
- large pan
- (immersion) blender
Preparation — 10 minutes
Rinse the chervil and remove the hard stems. Peel the potato and chop into small pieces. Peel and finely chop the onion and garlic clove.
Finishing the chervil soup with croutons — 10 minutes
Add chervil along with potato, onion, garlic, water and a chicken stock cube to a large pan and bring to a boil. It’s not needed to sauté the onion and garlic first. As soon as the soup starts to boil, you’ll turn down the heat. Let it simmer as shortly as possible, if you cook it too long, it won’t have its pretty green color.
As soon as the potato and onion are soft enough, you turn off the heat. Blend the soup with an immersion blender or regular blender and season with pepper and salt.
Serve immediately with a dash of cream and croutons, enjoy!