German Potato & Chervil Soup Recipe | Abel & Cole

German Potato & Chervil Soup

Serves4-6 people

In Germany, Maundy Thursday is known as ‘Green Thursday’. Green foods are eaten on this day, like this ace chervil soup.

4 ratings

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)
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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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