Chervil and Potato Soup
We hope that everyone had a relaxing Easter weekend with family and friends! Our Sunday consisted of a small family gathering for a very large brunch. We cooked up a storm, and were left stuffed at the end of the meal. French toast, mimosas, fresh fruit, salad, cheese, and quiche were all on our brunch table, but the unexpected star of the show was our soup. A chervil and potato soup was the first course of our meal, and it was the first time we had ever used this herb. We had picked it up at the Les Vans market, because everyone around us adamantly told us that it was a great ingredient to use in many different dishes. The soup was rich in color and flavor, and is definitely a recipe we will be using again!
Ingredients
3 large bunches of chervil
1 large potato
2 large spring onions
Salt and pepper
1 cube of vegetable stock
4 cups of water
2 tbsp soy cream
Recipe
Put 4 cups of water to boil with the the cubed potatoes.
Once the cubed potatoes are cooked add the chopped spring onions.
Let the onions cook for a few minutes.
Add 1 cube of vegetable stock.
add the chervil. Let cook for a few minutes in the boiling water.
Then add everything to a blender and blend until smooth. Salt and pepper to taste.
Top with soy cream and enjoy!
