Keferfill Soup (Chervil Soup)

Sauté the finely chopped onions in hot butter. Add milk and 500 ml of water. Cut the potatoes into small cubes, add and cook until soft. Then blend with a hand blender. Add sweet cream or whipped cream and season with salt, nutmeg and some lemon juice. Bring to the boil once. Now stir in the chopped chervil. Serve in warmed plates or cups and garnish with whipped cream or sour cream.

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