Chervil soup

Ingredients for Chervil Soup: Serves 4 - 6

- 1½ l ( 6 cups) water (with 3 Beef bouillon cubes) or beef Stock - 240 g (1 cup) chervil - shredded - 2 stalks of white celery - chopped - 2 onions - sliced - 2 potatoes - peeled and cubed - olive oil - 1 dl light cream (half and half) - Salt & Black Pepper

Preparation Chervil soup:

Cook the onion, leeks and celery in a little olive oil over medium heat until tender, about 10 minutes. Add potato and broth or water with the beef bouillon cubes. Cover and bring to a boil. Reduce heat and simmer until the vegetables are very soft, about 20 minutes Puree the soup with a blender or food processor until smooth. Return soup to pot and stir in half-and-half. Heat, stirring, over medium heat until steaming (don't let boil), about 2 minutes. Season the soup with salt and pepper.

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