Chervil Soup

Rating: 3.63 / 5.00 (8 Votes)

Total time: 15 min

Servings: 4.0 (servings)



For the chervil soup, dice the onion very finely. Melt 25 g butter in a saucepan and sauté the onions.

Peel and dice the potato and add to the onions, pour in the soup and cook for ten minutes without a lid.

Pluck the chervil, wash and drain. Puree finely with the remaining, room-warm butter in a blender or with a hand blender. Gradually add the cream and hot soup. Blend until smooth and season to taste with salt and pepper.

Decorate the chervil soup with fresh chervil sprigs.

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