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German Potato & Chervil Soup
4-6 people
In Germany, Maundy Thursday is known as ‘Green Thursday’. Green foods are eaten on this day, like this ace chervil soup.
1 comment
Ingredients
- A nugget of unsalted butter
- 2 large or 6 smaller shallots, finely chopped
- 1 large potato, peeled and finely diced
- 1 ltr chicken or veg stock
- 60g chervil, roughly chopped
- 100ml double cream or crème fraîche
- Sea salt and freshly ground pepper, white if possible
- 4-6 poached eggs, to serve (optional)
Method
1. Melt the butter in a large saucepan over a medium-low heat. Add the shallots. Cook till soft, about 10 mins. Add the potato. Cook for 5 mins.
2. Add the stock. Bring to a simmer. Cook till the potato is very tender, about 10 mins.
3. Take the soup off the heat. Set a few nice sprigs of chervil aside for the garnish. Stir in the rest. Whizz till smooth in a blender or food processor.
4. Return to the pan. Add the double cream or crème fraiche. Reheat gently – don’t let it boil. Season with salt and pepper.
5. Serve with a little more chopped chervil sprinkled over the top, or with a poached egg floating in each bowl of soup.
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Mrs Potato Head
A really delicious soup - a meal in itself. Love the taste the chervil gives!